Chicken Pillows:
Ingredients:
- 2 lbs cooked chicken breasts, shredded
- 16 ounces cream cheese
- 1 box dry chicken or turkey stuffing mix
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Celery Salt
- 2 teaspoons Parsley
- 2 packages of refrigerated crescent rolls
- 1/2 - 1 cube butter or margerine
- 1 package chicken gravy mix
- 1 can cream of chicken soup
Directions:
- Crush dry bread mixture out of stuffing box into fine granules. This can either be done in a food processor or by placing it in a gallon ziploc bag and crushing it with a rolling pin. Pour in pie tin or large-ish bowl and set aside.
- Beat cream cheese until smooth. Add in onion powder, celery salt and parsley. Mix in shredded chicken.
- SIDE NOTE: do you know the trick about shredding chicken in a Kitchen Aid? It's seriously amazing. Just put the cooked chicken in your bowl and mix it with your paddle. I'm not sure how well other types of mixers work because I just have a Kitchen Aid but I would assume they'll work as well. Lemme tell ya ... this is a major time saver!
- Melt butter in small-medium sized bowl
- Open crescent roll package and unroll dough. Spread each triangle out one-by-one with your fingers a little so you have a good-sized surface to plop your chicken mixture on.
- Place a heaping spoonful of chicken mixture in middle of triangle. Roll up and fold your ends over so your chicken mix is hiding in there pretty good. You are making 16 rolls so keep that in mind with what size of scoops you do.
- Dip your pillow in butter and then roll in stuffing crumbs
- Place on cookie sheet to bake
- Bake at 350 degrees for 25 minutes
- Mix up chicken gravy on the stove then add in your cream of chicken soup and cook over medium heat until hot and mixed well. Sometimes I add 1/2 cup or so of milk to get it to the right consistency. This is your gravy to pour over your cooked chicken pillows!
- I usually just serve it with veggies but it's great with rice as well!
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