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CHICKEN CRESCENT SQUARES 
3 oz. cream cheese, softened
2 tbsp. butter, melted
2 c. cooked chicken
1/4 tsp. salt
1/8 tsp. pepper
2 tbsp. milk
1 tbsp. chopped onion
1 tbsp. pimento
1/4 c. butter, melted
Pepperidge Farm herb stuffing mix
1 (8 count) can Pillsbury crescent dinner rolls

GRAVY TO SERVE WITH CHICKEN SQUARES:

1 can undiluted cream of mushroom soup
1/4 c. water

Combine cream cheese and melted butter and blend until smooth. Add remaining ingredients (except stuffing mix) to cream cheese mixture; mixing well. Place 2 crescent rolls together to make a square. Roll out to press seams together. Place 1/4 of chicken mixture on each square. Fold up corners to middle, overlapping ends. Dip each square in melted butter and Pepperidge Farm herb stuffing mix. Bake at 350 degrees for 25 minutes.

These freeze real well! Make the chicken squares all except for dipping them into the butter and stuffing mix. Do that step just before baking.

Serves 4.

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