Thursday, October 27, 2011
I love getting feedback from all of you who read my blog. I love it when you let me know that you tried something I’ve posted and how you felt about it, I love answering your questions (although I am a bit behind, so if you’ve e-mailed me and I haven’t responded yet I’m sorry – I will!), and I love it when you suggest recipes to me that you think I’d like. I feel like you guys know me so well, because most of the time when you suggest a recipe to me, it’s something I’ve already bookmarked to try.
Recently one of my readers, Brittany (she just got married, go show her some love!), e-mailed me about these chicken pillows. She saw them, she tried them, she loved them, and, since they contain a couple of things for which I have a major affinity (cream cheese and sour cream), she e-mailed me to tell me I should try them. Because I am apparently very transparent, I already had them bookmarked to try. After I got her e-mail, I moved them to the top of the list, and tried them the very next week. I’m so glad we did, too, because we all loved them. Andrew got a kick out of the fact that they were called “chicken pillows,” and thankfully I was able to stop him before he tried to rest his head on the one on his plate. :)
All kidding aside, though, these really are flavorful and delicious, and relatively simple to put together if you plan a little bit in advance. I made the filling the night before, then stuffed it inside the crescent rolls after I got home from work. Half an hour later, dinner was ready. The only thing I’d warn you against is using generic crescent rolls. I did, and I struggled a little bit with getting the rolls to stay together. The generic ones seem to be a bit thinner than the name brand, so for this recipe, I’ll definitely be using the name brand ones in the future.
Creamy filling, flaky crescent roll, crisp breadcrumb crust, luscious gravy...Mmm. This recipe has it all.
adapted from The Girl Who Ate Everything
8 ounces softened cream cheese
1/2 cup sour cream
1/2 teaspoon salt
1/4 teaspoon pepper
1 small minced onion
1 cup shredded colby cheese
3 cups cooked shredded chicken
2 8-ounce cans crescent rolls
1/4 cup melted butter
2 cups Italian breadcrumbs
1 10.75-ounce can cream of chicken soup
1 package chicken gravy mix
1. Preheat oven to 350 degrees.
2. Using a hand mixer, beat cream cheese and sour cream until well combined. Stir in salt, pepper, onion, cheese, and diced chicken.
3. Using crescent rolls, take 2 triangular rolls and push together at perforated seam to make into a square. Make sure you seal the perforations well so your filling doesn't 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.
4. 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 350 degrees for 20 to 25 minutes.
5. 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.