Thursday, April 7, 2011
So I didn't marinate my Chicken Tikka Masala long enough before reading the recipe over again so I am going to marinate it overnight. For dinner instead I made Chicken Pillows.
"Wow! Oh my lands, these are so good!" was the first thing my husband told me when he took a bite of these fluffy pillows...that sure makes me feel good! The kids devoured them as well, and well I so wanted more than the one I allowed myself...there is always lunch tomorrow! This is definitely going into out must keep recipe file!
Mix together with mixer (or by hand if your cream cheese is soft enough):
8 ounces cream cheese, softened
1/2 cup sour cream
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 tablespoons dried chives
1 1/2 tablespoons fresh onion minced (or I used 1 tablespoon dried onion flakes)
3 chicken breasts, cooked and diced (around 3 cups)
2 (8 ounce) cans Pillsbury crescent rolls
1/4 cup melted butter
Italian bread crumbs (around 2 cups)
1 (14.5 ounce) can cream of chicken soup
1 package chicken gravy mix
1. Preheat oven to 350°F.
2. Using Pillsbury crescent rolls, take 2 triangular rolls overlap 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 (I overlapped them and gently rolled them out a little with a rolling pin.) 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.
3. Dip each pillow in melted butter on both sides. Roll in bread crumbs on both sides. Shake excess crumbs off. Place chicken pillow on cookie sheet and bake at 350°F for 20-25 minutes.
4. 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, garlic bread, and some yummy roasted broccoli with bacon and enjoy immensely!
Recipe found at The Girl Who Ate Everything.