I had been craving a BLT, so when I ran across this recipe, I thought, “hey, this is kinda like a Rachael Ray twist on a BLT. This could be good!” I put it on the menu, and was looking forward to it. The actual recipe calls for turkey, but since I didn’t have any turkey, I opted for chicken instead. The original recipe also serves 6, and since there are only 2 of us, I cut the crust in half, but changed up the amounts on the toppings a bit.
Chicken Club Squares
adapted from Betty Crocker’s Quick & Easy Cookbook
1 c Original Bisquick
5 T mayonnaise or salad dressing
3 T milk
1 c cubed, cooked chicken
2 medium green onions, sliced
4 slices bacon, crisply cooked and crumbled
1 small tomato, chopped
3 oz. shredded cheese (I used colby jack)
Shredded lettuce
1. Heat oven to 450F. Grease small cookie sheet or pizza tin with cooking spray. Stir Bisquick, 3 T mayonnaise, and the milk until a soft dough forms. Roll or pat dough onto sheet. Bake 6-8 min, or until golden brown.
2. Mix chicken, onions, bacon and 2 T mayonnaise. Spread over crust to within 1/4 inch of edge. Sprinkle with tomato and cheese.
3. Bake 5 to 6 minutes or until chicken mixture is hot and cheese is melted. Cut into squares. Serve with a generous helping of lettuce on top.
This was good. Nothing to knock your socks off, but it was perfect for a weeknight meal. I was thinking that it would be ok to just put on half of a cookie sheet, but since I halved the recipe and the dough only went halfway down the cookie sheet, the side that was exposed was a little burnt. I would either use a smaller sheet or a pizza tin next time. It was a little dry, but all it took was a little bit of ranch dressing. Both Josh and I decided that the topping of this would be great on some good grilled bread (maybe panini style??)
That sounds delicious!
People should read this.