Chicken Pillows

The recipe I am sharing with you today involves crescent rolls, chicken, CREAM CHEESE, and butter (among other ingredients). These little lovelies are called chicken pillows, and boy would I love to nuzzle my head into one of these at night. A girl can dream, right?

Between the fluffy crescent roll with a crispy exterior, the creamy chicken insides, and the delish chicken gravy, I dare say that these are on my list of favorite meals ever. If I end up on death row someday (just to be clear I won't), these will be one of the things I request for my last meal.

Am I doing an okay job at convincing you of just how good these are?

If not, I guess you'll just have to make some yourself. Do it.

Chicken Pillows

1/2 cup sour cream

1 (8 ounce) package cream cheese, softened

1/2 teaspoon salt

1/4 teaspoon pepper

1 1/2 tablespoons dried chives

1 large shallot, minced (about 1 1/2 tablespoons)

3 cups cooked* and diced chicken breast

3 (8 ounce) packages refrigerated crescent rolls (8 rolls per tube)

6 tablespoons butter, melted

2 cups Italian breadcrumbs

1/4 cup finely grated parmesan

Gravy:

1 cup homemade cream of chicken soup (or one 10.75-ounce can store bought)

1/2 cup water

1 1/2 teaspoons chicken bouillon 

3 tablespoons heavy cream

Preheat oven to 350 degrees. Mix sour cream, cream cheese, salt, pepper, chives, and shallots together until smooth. You can do this by hand, but I prefer to use a hand mixer. Fold in cooked chicken.

To prepare crescent rolls for filling, take two of the triangular pieces of dough and press the dough together on the diagonal perforated line. I like to pinch up and then press down, turning over to repeat. In the end you'll have 12 rectangular pieces of dough instead of 24 triangles.

Place 1/4 cup of chicken filling on the center third of each rectangle. Fold the ends over the filling, pressing the sides so they are sealed.

Mix together breadcrumbs and parmesan cheese in a shallow dish. Dip prepared pillows first in the melted butter and then in the bread crumbs. You want them to be evenly coated in breadcrumbs on both sides.

Bake for 20-25 minutes or until they've puffed up and are golden brown.

In the meantime make the gravy. In a small saucepan over medium high heat, stir the first three gravy ingredients together until smooth and heated through. Stir in the heavy cream and more salt and pepper to taste. Pour gravy over chicken pillows and serve.

*I always roast my chicken breasts because I find that roasting the meat produces a more flavorful and tender end result than boiling it does. First rub some salt and fresh ground black pepper into your thawed chicken breasts. Then bake at 350 degrees until the internal temperature reaches 170 degrees. Remove from the oven and cover with an aluminum foil tent. Let rest for 10 minutes. Cool completely before dicing. To get 3 cups total of cooked chicken for this recipe you will need two large chicken breast {halves} or 3 small.

Yield: 12 chicken pillows

Recipe Source: The Taste Tester, adapted from The Girl Who Ate Everything

We double the gravy recipe IF we have mashed potatoes on the side.



Shared here: Pin Me Fridays @ Diana Rambles