Tuesday, May 5, 2009

Chicken Pillows

These are a family favorite for sure and really easy to make. My son was even thankful in his prayers for this dinner Sunday night "because it was so yummy" - cute boy. I got the recipe years ago from a co-worker, Karen. We worked together as bank tellers and during the down-time used to exchange recipes a lot.

*As a note I highly recommend using Pillsbury brand crescent rolls (either original or reduced fat works great too) - the store brands tend to be a bit crumblier and don't seal as well during baking.

Chicken Pillows

4 oz cream cheese, softened
3 tablespoons butter, melted
1 tablespoon milk
2 cups cooked and diced (or shredded) chicken
2 tablespoons chopped green onions
1/4 teaspoon salt
1/8 teaspoon pepper
3 cans Pillsbury crescent roll dough (you actually end up using 2 1/2 cans - just bake the leftovers as directed on package - who doesn't like a few extra crescent rolls??)

Blend cheese, butter, and milk in a bowl until smooth. Add chicken, green onions, salt, and pepper and mix together well. Open up rolls and break rolls into 2 roll portions - it will be a rectangle - pressing together the perforations to form one rectangle. Cut this rectangle in half and place a heaping tablespoon of the filling on one of the halves. Lay the other half over the filling and press edges together. Use a fork to crimp and seal edges. Repeat with remaining rolls. (I end up with 10 chicken pillows, but it all depends on how much filling you put in.) Place pillows on to cookie sheets and bake at 350 for 20-25 minutes. When they come out of the oven brush with melted butter and serve with the sauce below if you wish (they are good plain too).

Chicken Pillow Sauce:
1 can cream of chicken soup
2 oz cream cheese, softened
1/4 - 1/2 cup milk

Heat cream of chicken soup, cheese, and enough milk to give it the right consistency. Heat until smooth and bubbly.

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