jesusluvsu2005
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ChefBeckyD said:I always do this demo for Bridal Showers - and have the Bride do the demo with me. It's a personal favorite at our house, and I've never chilled it before eating it - usually don't have any left to chill, either!
I make it with fresh cooked chicken all the time. Either cooked in the grill pan, or poached in the Micro Cooker.jesusluvsu2005 said:Do most of you use the canned chicken or regular cooked chicken. I've never cared for canned chicken flavor. Just wondered if it would be better with fresh. Thanks!
I usually make the crust in advance and take it already baked. It does need to cool thoroughly, so that the cream cheese mixture doesn't tear up the crust when it's spread on.CookingwithMary said:At a party, if you're making the crust and it has to cool completely, how long does that cooling process take?
Or...do you serve it warm, or make the crust before the party?
Thanks in advance!
Yeah - what Ann said!:thumbup:chefann said:I make it with fresh cooked chicken all the time. Either cooked in the grill pan, or poached in the Micro Cooker.
OR cooked in the DCB!I usually make the crust in advance and take it already baked. It does need to cool thoroughly, so that the cream cheese mixture doesn't tear up the crust when it's spread on. I have the host trade out Crescent Roll dough with me.
GeorgiaPeach said:I used to bake the crust at home and trade crescent dough with the host but found myself forgetting to take home the dough or had somewhere else to go and couldn't put the dough in a fridge quickly after I left.
Now I just bake it as soon as I step in the door, then finish setting up. It isn't completely cooled but it works out okay. Haven't had trouble with the cream cheese tearing up the crust.
When doing a brownie-based recipe I do cook it at home so that it is COMPLETELY cooled....it's easier to remember to trade out the brownie mix because I can toss it in my crate when I get there.
ChefBeckyD said:LOL - here in Michigan, that is rarely a problem, since 9 months out of the year, my car can double as a refrigerator!
To make Clubhouse Chicken Squares, you will need 2 packages of crescent rolls, 1 can of chicken, 1 cup of shredded cheddar cheese, 1/2 cup of mayonnaise, 1/4 cup of chopped onion, 1/4 cup of chopped green pepper, 2 tablespoons of milk, and 1 teaspoon of dried dill weed.
Yes, you can use cooked and shredded fresh chicken instead of canned chicken in this recipe. Simply substitute 1 cup of shredded cooked chicken for the canned chicken.
To assemble the Clubhouse Chicken Squares, roll out the crescent roll dough and press the seams together to form a rectangle. In a separate bowl, mix together the chicken, cheese, mayonnaise, onion, green pepper, milk, and dill. Spread the mixture onto the dough and then roll it up, starting from the long side. Cut the roll into slices and place them on a baking sheet. Bake at 375 degrees Fahrenheit for 15-20 minutes or until golden brown.
Yes, you can prepare the Clubhouse Chicken Squares ahead of time and store them in the refrigerator for up to 24 hours before baking. Simply cover them with plastic wrap or foil and refrigerate until ready to bake.
Yes, you can freeze the Clubhouse Chicken Squares after baking them. Once they have cooled, place them in an airtight container or freezer bag and freeze for up to 3 months. To reheat, simply thaw in the refrigerator overnight and then warm them up in the oven or microwave.