A man travels the world over in search of what he needs and returns home to find it. — George A. Moore
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.
- 1 8-ounces packages of regular cream cheese, softened
- 2 Tablespoons softened butter
- 4 cups cooked skinless chicken breasts, cooked and diced
- Salt and pepper to taste
- 1 Tablespoon dried chives
- 1 Tablespoon dried minced onion
- 2 (8 ounce) cans Pillsbury crescent rolls
- 1/4 cup melted butter
- Crushed croutons or bread crumbs
- Preheat oven to 350 degrees. Lightly grease a cookie sheet with cooking spray and set aside.
- Mix together the softened cream cheese and butter. Add in chicken, chives, onion and season with salt and pepper. My original recipe called for chopped green onions but my kids didn’t like that so I opted for the dried onion.
- Unroll your crescent dough and spoon about 3 tablespoons of chicken mixture into the center of rectangle. Roll up the dough starting from the largest end and then press together to cover the filling entirely.
- Dip each pillow into the melted butter, and then coat in breadcrumbs or crushed crouton. Shake off excess. Place each coated chicken pillow onto the greased cookie sheet.
- Bake for 20-25 minutes or until golden brown.
- While chicken pillows are baking, make the chicken gravy. In a small saucepan, mix together the cream of chicken soup, gravy packet and water. Bring to a boil, and then reduce heat to low and let simmer and thicken until ready to use.
- Pour gravy over each chicken pillow and serve.
- 1 can Cream of Chicken soup
- 1 packet Chicken Gravy mix
- 3/4 cup Water
- Combine together in a small cooking pot and cook until hot.
- Put can of cream of chicken and milk into a sauce pan. Add milk to obtain desired consistency. When hot enough add 2 spoon fulls of sour cream and stir it in.
Sometimes I buy White Country Gravy mix at Smiths and make that.