Wednesday, April 25, 2012
4 Tbsp butter, melted, divided
2 Tbsp minced chives (we forgot this, so we made it with dried onion)
2 Tbsp milk
1/2 tsp salt
1/4 tsp pepper
4 cups cubed cooked chicken
2 tubes (8 oz. each) refrigerated crescent rolls
1 cup crushed seasoned stuffing
1. In a small bowl, beat cream cheese, 2 tbsp butter, chives, milk, salt and pepper until blended. Stir in chicken.
2. Unroll the crescent roll dough and separate into eight rectangles; press perforations together. Spoon about a 1/4 cup chicken mixture in the center. Bring edges up to the center and pinch to seal. Brush with remaining butter. Springle with crushed croutons, lightly pressing down.
3. Transfer to two ungreased baking sheets. Freeze until firm, then transfer squares into freezer container.
-Based on No-Fuss Taste Of Home Freezer Meals from 10/08