Clubhouse Chicken Squares Question

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Discussion Overview

This thread centers around the preparation and variations of Clubhouse Chicken Squares, with participants sharing their experiences and tips regarding the recipe, cooking techniques, and ingredient substitutions.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, noted that the crescent dough typically comes out of the tube in two parts and mentioned that it puffs up during baking.
  • Another participant shared their experience of using the Baker's Roll to seal the dough and suggested reducing cooking time for a lighter color.
  • Several users mentioned that they prefer to use fresh or leftover chicken, while others have successfully used canned chicken.
  • One participant expressed that they do not refrigerate the squares before serving, believing they taste better at room temperature.
  • Another participant mentioned using dried ranch dressing mix as a substitute for dill when they did not have it available.
  • One user recounted a past experience where they forgot the crust in the oven, resulting in a very brown and crunchy outcome, but noted that it was still well-received.
  • Some participants discussed the necessity of refrigerating the squares before serving, with differing opinions on whether it enhances flavor.
  • One participant suggested poking holes in the crust to prevent excessive puffing during baking.

Areas of Agreement / Disagreement

Views differ on whether to refrigerate the squares before serving, with some participants preferring to serve them at room temperature and others suggesting refrigeration enhances flavor.

Contextual Notes

Participants shared personal experiences and preferences regarding the recipe, indicating a variety of approaches to preparing Clubhouse Chicken Squares.

Who May Find This Useful

Consultants looking for insights on preparing Clubhouse Chicken Squares and those interested in variations and tips from fellow community members may find this discussion beneficial.

N
northern_sunshine
Messages
127
So I'm making my tester of these before tonight (figured it'd give DH and daughter something for supper). Do the crescents usually come out of the tube in 2 parts? Mine did. Also, the dough puffed up quite a bit and got fairly dark golden. Is that normal? I hope so!!
 
Yes they come out in two parts. You can use the Baker's Roll to seal them together once they are in the pan. Mine have not pufed a lot, but they puff some. The dark golden brown just means you may want to reduce your cooking time if you are going for a light golden. Once you get all the topping on it that will weigh the puff down and cover up most of the golden if you think it it too dark.

Hope this helped!
 
  • Thread starter
  • #3
Well, this one doesn't have to be too pretty cause it's my tester and it's for my husband, TPC guinea pig! :D I will reduce the cook time, to get a more golden color since I will be doing the crust here and everyone will see it naked. :)
 
Mine puffs. One thing I learned was to NOT run the dough up the sides of the pan. You end up with a thick rim that leaves the outside edges of the dish without much topping on it. So, trim it off if you can't get it all fairly level and even in the pan!

These are really good. Even my 8 yo loves these!
 
One time, at a Bridal Shower show......I forgot that I had put the crust in the oven to bake......it turned out VERY brown.....and crunchy! I used it anyway - didn't have any choice....and everyone still loved them and asked for the recipe!:o Now, I ALWAYS bake the crust at home before taking it to the show!;)
 
I am going to make these for a book club meeting tomorrow night. Have never made them before. Do you guys use canned chicken or fresh? I don't have the dill mix. Should I substitute something else? I gather these are served at room temperature.

If these are easy, and they sound like they are, I will add them to my show recipe collection.
 
I usually use fresh chicken....well, actually, leftover chicken. But I've made them for shows w/ canned chicken, and they taste great either way. If you don't have the Dill Mix, try a little dry dill, S&P, and fresh garlic.....or a little dry ranch dressing mix.
 
Italian seasoning is good as a substitute, too.
 
lisatx04 said:
I am going to make these for a book club meeting tomorrow night. Have never made them before. Do you guys use canned chicken or fresh? I don't have the dill mix. Should I substitute something else? I gather these are served at room temperature.

If these are easy, and they sound like they are, I will add them to my show recipe collection.
Click to expand...

When I make this recipe I use cooked and cooled chicken breasts chopped with the Food Chopper. I tried the canned chicken and didn't really like it. You can substitue dried dill weed for the All-Purpose Dill Mix.
 
  • Thread starter
  • #10
Oh, the Italian works with it? That's great to know cause I LOVE to have a reason to dig it out it smells so good and I have it (don't have the dill).

I'm using canned chicken cause it's cheaper and I didn't have any chicken breast thawed.

I got the impression that they are served chilled cause you refridgerate them for 30 mins before serving.

Is the 30 minutes necessary? If I refrigerate the full 30 minutes that's 30 minutes I have to talk (though I suppose I could do a small talk and take some orders in that time.)
 
northern_sunshine said:
Oh, the Italian works with it? That's great to know cause I LOVE to have a reason to dig it out it smells so good and I have it (don't have the dill).

I'm using canned chicken cause it's cheaper and I didn't have any chicken breast thawed.

I got the impression that they are served chilled cause you refridgerate them for 30 mins before serving.

Is the 30 minutes necessary? If I refrigerate the full 30 minutes that's 30 minutes I have to talk (though I suppose I could do a small talk and take some orders in that time.)
Click to expand...

I never refrigerate before serving......and I actually think they taste better room temperature rather than cold from the refrigerator.....
 
They're more flavorful at room temp. I never refrigerate them unless there are leftovers.
 
I have never put mine in the frig before serving. I have done these for lots of parties and we eat them as soon as they are ready.

I have substitute Dried Ranch Dressing Mix for the seasoning when I did not have the Dill.
 
  • Thread starter
  • #14
Oh good! I ramble enough without an open invitation. LOL
 
I normally make and serve them right at the party. I haven't made the Clubhouse Chicken squares ahead and refrigerated, but have the Seven Layer Salad squares and they were great. If I am making the clubhouse squares I normally have the crust already baked when I arrive at the show. That way it has time to cool.
 
I don't like dill at all and for some reason the version I have doesn't even have dill. It does call for garlic though. Good thing about no dill in the version I have or I never would have tried it :rolleyes:
 
northern_sunshine said:
Oh, the Italian works with it? That's great to know cause I LOVE to have a reason to dig it out it smells so good and I have it (don't have the dill).

I'm using canned chicken cause it's cheaper and I didn't have any chicken breast thawed.

I got the impression that they are served chilled cause you refridgerate them for 30 mins before serving.

Is the 30 minutes necessary? If I refrigerate the full 30 minutes that's 30 minutes I have to talk (though I suppose I could do a small talk and take some orders in that time.)
Click to expand...

I've never refridgerated them. I've also always used canned chicken. Next time I make them at home, I'm going to use fresh just for a change. I use dill weed and fresh garlic in the cream cheese, but other flavors would be good, too, I think.

It's like one of those dishes that would be really hard to ruin.
 
If your crust is puffing up too much try poking a few holes in the crust (with a fork) before you bake it. This works with pie crusts (that are baked without a filling) so it should work with this.
 

Frequently Asked Questions

What are Clubhouse Chicken Squares?

Clubhouse Chicken Squares are a delicious dish made with chicken, cheese, and various seasonings, all baked in a flaky pastry or dough. They are often served as appetizers or snacks and are popular for parties and gatherings.

How do I prepare Clubhouse Chicken Squares?

To prepare Clubhouse Chicken Squares, you typically start by cooking and shredding chicken. Then, mix the chicken with cheese, spices, and any desired vegetables. Roll out pastry dough, fill it with the chicken mixture, and bake until golden brown. Specific recipes may vary, so it's best to follow a detailed recipe for precise instructions.

Can I make Clubhouse Chicken Squares ahead of time?

Yes, you can make Clubhouse Chicken Squares ahead of time. You can prepare the filling and assemble the squares, then refrigerate or freeze them before baking. When you're ready to serve, simply bake them directly from the fridge or freezer, adjusting the baking time as needed.

What dipping sauces pair well with Clubhouse Chicken Squares?

Clubhouse Chicken Squares pair well with a variety of dipping sauces. Popular options include ranch dressing, barbecue sauce, honey mustard, or a spicy sriracha mayo. You can choose based on your personal preference or the flavor profile of the squares.

Are Clubhouse Chicken Squares suitable for freezing?

Yes, Clubhouse Chicken Squares are suitable for freezing. After baking, allow them to cool completely, then store them in an airtight container or freezer bag. They can be frozen for up to three months. To reheat, bake them in the oven until warmed through.

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