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crescent rolls butter Italian breadcrumbs weight Cream Cheese sour cream salt pepper white onion chives chicken breasts chicken cream of chicken soup water
Viewed: 129 - Published at: 7 years agoIngredients
- 2 cans (8 Oz. Size) Pillsbury Crescent Rolls
- 1/4 cups Butter, Melted
- 2 cups Italian Breadcrumbs
- 8 ounces, weight Cream Cheese, Softened
- 1/2 cups Sour Cream
- 1/2 teaspoons Salt
- 1/4 teaspoons Pepper
- 1- 1/2 Tablespoon Minced White Onion
- 1- 1/2 Tablespoon Dried Chives
- 3 whole Chicken Breasts, Cooked And Diced
- 1 package (0.87) Chicken Gravy Mix
- 1 can (14.5 Ounce) Cream Of Chicken Soup
- 3/4 cans Water (use The Soup Can)
Method
- Preheat oven to 350 degrees F.
- Make the filling: Using a hand mixer, beat cream cheese and sour cream until well combined.
- You can do this by hand if your cream cheese is soft enough.
- Stir in salt, pepper, onion, chives, and diced chicken.
- Using Pillsbury crescent rolls, take 2 triangular pieces of dough and push together at perforated seam to make into a square.
- Make sure you seal the perforations well so your filling doesnt 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.
- Dip each pillow in melted butter on both sides.
- Roll in bread crumbs on both sides.
- Shake excess crumbs off.
- Place chicken pillows on cookie sheet and bake at 350F 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.
