Clubhouse Chicken Squares |
| Name: |
Amanda Leech |
| Base: |
Little Rock AFB |
| Recipe: |
1. Preheat oven to 375. Unroll one package refrigerated crescent rolls across one end of Stoneware Bar Pan with longest sides of dough across width of pan. Repeat with another package of dough, filling the pan. Using Baker's Roller, roll dough to sean perforations and press up sides to form crust. Bake 12-15 min or until golden brown. Remove from oven; cool completely.
2. In classic Batter Bowl, combine 1 pkg cream cheese, 2 TBS mayonaise, 1 small garlic clove presssed with Garlic Press. Mix well and spread cream cheese mixture evenly over crust; top with 1 can chunk white chicken, drained and flaked.
3. Thinly slice 1/2 small cucumber using Ultimate Slice & Grate and cut slices into quarters. Dice 2 plum tomatoes using Chef's Knife. Grate 1/2 cup cheddar cheese using Deluxe Cheese Grater. Sprinkle cucumber, tomatoes, cheese and 6 slices bacon, crisply cooked, drained and crumbled over chicken. Rifrigerate 30 minutes. Cut into squares.
This recipe is from The Pampered Chef's All the Best cookbook. To find out how to get cookbooks and other products from the Pampered Chef for free, email me at amandaspamperedchef@earthlink.net |
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