Sheet Pan Chicken Squares

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Add 1 c. water and 2 chicken bouillon cubes to a large dutch oven. Add boneless chicken breasts. Bring water to a boil, then reduce heat to lowest setting. Let simmer for 45 minutes to 1 hour or until chicken is cooked through. Let cool until cool enough to handle. 

Take the skin off the chicken and break into big chunks. Put all the chicken into a Kitchen Aid mixing bowl. Using the dough hook, run the mixer on low speed until chicken is evenly shredded. 

Pour chicken into a separate bowl and set aside. 

To the mixing bowl, add cream cheese, butter, milk, salt, lemon juice and green onions. Mix until fluffy and evenly mixed. Add chicken back in and mix until combined. 

Make full recipe of crescent roll dough. Cut two sheets of parchment paper into the exact size of a sheet pan. 

Divide dough in half. Roll each half of the dough onto the exact size of the parchment paper. 

Place the first parchment paper with dough rectangle in the sheet pan. Spread chicken mixture evenly on top. Flip the second parchment paper dough upside down on top of the chicken mixture. Peel back the parchment paper and press all the edges together to seal. 

Brush the top dough with melted butter and sprinkle with breadcrumbs. 

Cover with foil. Bake on an air bake pan for ten minutes. Uncover and bake 20 more minutes.