Chicken Pillows


There are a lot of different versions of this recipe out there. I actually adapted this version from 3 different recipes – my mom’s, my mother-in-law’s, and one from Alisa Bangerter whose recipe was on KSL news in 1998. This makes 8 large servings, but rarely do have have leftovers. My husband and two sons love them so much, they usually eat two each. I am also grateful Pillsbury finally figured out to make crescent creations. It’s the tubed crescent dough in one big sheet. No more pressing the seams together to make stuff. It made this so much easier.


Chicken Pillows

3-4 cups chicken, cooked and cubed
6 oz of cream cheese, softened
2 -4 tablespoons green onion, diced
1/3 cup chopped mushrooms (I can’t add this cause no one likes mushrooms, except me)
2 tablespoons butter or margarine, softened
ΒΌ teaspoon salt
Dash of pepper
2 cans of crescent rolls (I used the new crescent creations)
Bread crumbs
1 stick melted butter
In large bowl, mix together cream cheese, green onion, mushrooms, 2 Tbsp butter, milk, salt, and pepper. Stir in chicken and set aside. Open crescent rolls and carefully unroll dough. Separate each tube into 4 rectangles. Seal seam in center of each rectangle. Place one heaping tablespoon on half of each rectangle. Fold over other half of roll dough and seal edges, creating a pillow. Dip each pillow in melted butter and then bread crumbs. Place on baking sheet. Bake at 350 degrees for 15-20 minutes or until golden brown. Serve with cream sauce.

Cream sauce:
1 can cream of chicken of chicken soup
1 cup sour cream
1/8 teaspoon curry powder
1 tablespoon mayo
Milk

Combine ingredients in sauce pan and cook over medium heat until heated through.
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