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Sunday, October 23, 2011

Creamy Chicken Pillows

I'm not a huge fan of using canned bread for meals. However, some nights I'm begging to cook something super easy. I found this recipe and it seemed like a perfect week night solution. I used fat free, or reduced fat where I could to make it healthier. I also used chicken from one of my at home, crockpot rotisserie chickens to give a nice homemade taste to the meal.


8 ounces fat free cream cheese, softened
½ cup fat free sour cream

½ teaspoon salt
¼ teaspoon pepper
1 ½ Tablespoons dried chives
1 ½ Tablespoons fresh onion minced
 3 cups shredded chicken (I used chicken from a crockpot rotisserie chicken)

 2 (8 ounce) cans reduced fat crescent rolls
1/4 cup melted butter
Italian bread crumbs (around 2 cups)

1 (14.5 ounce) can fat free cream of chicken soup
1 (0.87) package chicken gravy mix

Preheat oven to 350 degrees.

Combine cream cheese and sour cream until well combined.  Stir in salt, pepper, onion, chives, and shredded chicken.

 Take 2 triangular crescent rolls and push together at perforated seam to make into a square. Make sure you seal the perforations well so your filling doesn't come out. Put about 3 tablespoons of chicken mixture in the center of each square. Fold the dough corners to the center over the chicken mixture forming a pillow.

 Brush each pillow with melted butter on all sides. Roll in bread crumbs on both sides. Shake excess crumbs off. Place chicken pillow on foil lined cookie sheet and bake at 350 degrees for 20-25 minutes.

Make gravy by mixing one package of chicken gravy mix, one can of cream of chicken soup and 3/4 can of water in a small pot. Mix together and heat until warm. Serve chicken pillows with gravy poured over top.

recipe adapted from The Girl Who Ate Everything

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