Veggie Chicken Salad Squares |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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These are a very simple and flavorful appetizer to make. Great for a party or just watching a game or race on TV. I got this recipe from a card that I got at the grocery store. Ingredients:
2 (8-oz.) pkg. refrigerated crescent roll dough |
1 (8-oz.) pkg. cream cheese, softened |
1/2 cup sour cream |
1 tsp. dill weed |
1/4 tsp. pepper |
8 oz. shredded deli roasted chicken breast (2 cups) |
l/2 cup crumbled blue cheese (2 oz.) |
1 plum tomato, chopped |
1/3 cup shredded carrot |
1/2 cup roasted cashews, coarsely chopped |
2 tbsp. chopped parsley |
Directions:
1. Preheat oven to 375°F.
2. Place dough in single layer in an ungreased 15x10x1-inch baking pan. Press over bottom and up sides of pan. Bake for 13 to 1 7 minutes or until brown. Cool on wire rack at least 30 minutes.
3. Meanwhile, in a small bowl stir together cream cheese, sour cream, dill weed and pepper.
4. Spread over cooled crust. Top with chicken, blue cheese, tomato and carrot. Lightly press toppings into cheese mixture. Sprinkle with cashews and parsley.
5. Cut into squares, diamonds or triangles to serve. Serve immediately or cover and refrigerate for up to 2 hours.
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