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Friday, September 16, 2011
This recipe is quick and easy and great for fall. I had them with corn and creamed potatoes, which I also topped with the gravy.
About 3 chicken breast, cooked and shredded
8 oz cream cheese
1/2 cup sour cream
1/2 tsp salt
1/4 tsp pepper
1 tbsp italian spices (I have a mixture of thyme, basil and oregano, but you can use whichever you have available)
1 tbsp minced onion
1 can crescent rolls
1/4 cup melted butter
Italian bread crumbs (around 2 cups)
1 can Cream of Chicken or Cream of Mushroom soup
1 packet chicken gravy mix
Boil chicken breasts until fully cooked, cool and shred with your hands. Mix cream cheese and sour cream until blended. Add chicken, salt, pepper, onion, and spices. To make the pillows, unroll crescent rolls and keep triangular rolls in sets of two to make 4 squares of dough, pushing the middle to seal the perforations so filling will not come out. Put 1/4 of chicken filling in each pillow and wrap around to completely cover the mixure. Dip pillow in melted butter, then dip in bread crumbs to completely cover. Bake on ac foil-lined cookie sheet at 350 degrees for about 20-25 minutes.
Meanwhile, mix the can of soup, gravy packet and 3/4 can of water in a small pot on the stove. Cook on low until warm and top each pillow before serving. This gravy is also great on creamed potatoes!