Veggie Chicken Salad Squares
Recipe Ingredients:
| 2 | pkg | (8oz) refrigerated crescent roll dough |
| 1 | pkg | (8oz) 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) |
| 1/2 | cup | crumbled blue cheese (2oz) |
| 1 | plum tomato, chopped | |
| 1/3 | cup | shredded carrot |
| 1/2 | cup | roasted cashews, coarsely chopped |
| 2 | Tbsp | chopped parsley |
Recipe Instructions:
| 1. | Preheat oven to 375F. Place dough in single layer in an ungreased 15x10x1-inch baking pan. Press over bottom and up sides of pan. Bake for 13 to 17 minutes or until brown. Cool on wire rack at least 30 minutes. |
| 2. | Meanwhile, in a small bowl stir together cream cheese, sour cream, dill weed and pepper. Spread over cooled crust. Top with chicken, blue cheese, tomato and carrot. Lightly press toppings into cheese mixture. Sprinkle with cashews and parsley. Cut into squares, diamonds or triangles to serve. Serve immediately or cover and refrigerate for up to 2 hours. |
Add this recipe to your site or email:
Copy and paste the above text to share this recipe with others!
Copy and paste the above text to share this recipe with others!
Printed From: http://www.home-recipes.com/