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.
- 3-4 cups chicken, cooked and cubed
- 6 oz of cream cheese, softened
- 2 -4 Tbsp green onion, diced
- ⅓ cup chopped mushrooms (I can't add this cause no one likes mushrooms, except me)
- 2 Tbsp butter or margarine, softened
- ¼ teaspoon salt
- Dash of pepper
- 2 tubes of crescent roll dough (I used the new crescent creations)
- Bread crumbs
- ½ cup melted butter
- Cream sauce:
- 1 (10¾ oz) can cream of chicken soup
- 1 cup sour cream
- ⅛ tsp curry powder
- 1 Tbsp mayo
- (sometimes I also add some dried parsley for color)
- 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 roll dough and carefully unroll dough. Separate each tube into 4 rectangles. Seal seam in center of each rectangle. (This isn't necessary if you are using the Crescent Creations dough)
- Place a spoonful of the chicken filling 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.
- For the cream sauce: Combine ingredients in sauce pan and cook over medium heat until heated through. Serve cream sauce over the chicken pillows. Serves 8.
These photos are the original photos from this post. The above photo was updated in September 2017.