“The ache for home lives in all of us. The safe place where we can go as we are and not be questioned.” –Maya Angelou
The first time I had chicken pillows was on a date with your dad. Our friend Jeff Hansen invited a few couples to his home for dinner and his mother served this recipe.
- 8 ounces cream cheese, softened
- ½ cup sour cream
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 ½ Tablespoons dried chives
- 3 chicken breasts, cooked and diced (around 3 cups)
- 2 (8 ounce) cans Pillsbury crescent rolls
- 1/4 cup melted butter
- Crushed croutons or use bread crumbs
- White country gravy mix (sold at Smiths)
- Preheat oven to 350 degrees.
- Using a hand mixer or by hand, beat cream cheese and sour cream until well combined. You can do this by hand if your cream cheese is soft enough. Stir in salt, pepper, chives, and diced chicken.
- Using Pillsbury crescent rolls, put about 1 1/2 tablespoons of chicken mixture in the center of each square. Fold the dough corners to the center over the chicken mixture forming a pillow.
- Dip each pillow in melted butter on both sides. Roll in crushed croutons on both sides. Shake off excess crumbs. Flatten the pillow and place it on cookie sheet and bake at 350 degrees for about 18-20 minutes.
Serve with rice and white gravy.