These lovely yummy tasty scrumptious chicken pillows are seriously delicious.
I've had the recipe for some time, just waiting for the perfect time to make them to share.
I am also soo in love with the name of this tasty dish...Pillows! =)
(I added the Extraordinaire because they're soo delicious!)
It happened since we've been vacationing in Florida! Our friends loved them and wanted the recipe, so I decided to get it on the blog soon, so you can enjoy them too.
We were thrilled...to say the least...to be eating dinner outside just after they'd gotten 9" of snow back home in Ohio....
Was thrilled to find this variation of my Amazing Chicken Squares (that's in my first cookbook) at Mommy on Demand
I adapted this recipe numerous ways, but I think the biggest change was using garlic butter crescent rolls instead of original. It added a perfect touch of garlic.
Try these, you're sure to love them. And the sauce over the top after baking makes them extra wonderful. The 6 of us ate 14 of the 16 made in this recipe. M-M-More please! *-*
(hover over image to pin)
CHICKEN PILLOWS
2 - 1/2 - 3 c. diced or shredded chicken breast
(can boil, bake or use rotisserie chicken)
1 (8 ozs) pkg. (lite) cream cheese, softened
3 Tb. butter, melted, divided
2 cans (8 count each) crescent rolls
(we loved the garlic butter ones)
fresh ground pepper to taste
(we like garlic pepper - Watkins)
3/4 - 1 c. panko crumbs
(could use crushed croutons or italian bread crumbs)
Sauce:
1 can cream of chicken soup, divided
1/2 c. shredded cheddar cheese
(I used co-jack)
1/4 c. Greek yogurt
(or sour cream)
up to 2 Tb. milk, depending on how thick you want the sauce
Preheat oven to 350*.
In large bowl, combine chicken with cream cheese, and 1 Tb. of melted butter. (I also added a heaping spoonful of cream of chicken soup to this mixture also...it's totally optional). I stir this by hand. Add fresh ground pepper to taste.
Open crescent rolls, pressing on the widest part of each to spread out before adding about 3 Tb. chicken on the wide side. Bring up sides around the chicken, then pull the long 'tail' of the roll over the top; pressing all seams together to seal.
Place remaining melted butter in small dish and panko crumbs in another.
Dip tops of rolls in melted butter, then into panko crumbs, then lay side by side in an ungreased 9" X 13" baking dish.
Bake about 13 - 15 minutes or until golden brown.
While rolls are baking, heat remaining chicken soup along with shredded cheese in small saucepan. When warm, stir in Greek yogurt (or sour cream), along with milk until desired consistency is reach. Serve over top of baked 'pillows'.
Linked to
Weekend Potluck
Kitchen Thyme
Meal Plan Monday
Yield: 16 pillows
If you like this recipe, you may also enjoy this
Chicken Cordon Bleu Casserole
I adapted this recipe numerous ways, but I think the biggest change was using garlic butter crescent rolls instead of original. It added a perfect touch of garlic.
Try these, you're sure to love them. And the sauce over the top after baking makes them extra wonderful. The 6 of us ate 14 of the 16 made in this recipe. M-M-More please! *-*
CHICKEN PILLOWS
2 - 1/2 - 3 c. diced or shredded chicken breast
(can boil, bake or use rotisserie chicken)
1 (8 ozs) pkg. (lite) cream cheese, softened
3 Tb. butter, melted, divided
2 cans (8 count each) crescent rolls
(we loved the garlic butter ones)
fresh ground pepper to taste
(we like garlic pepper - Watkins)
3/4 - 1 c. panko crumbs
(could use crushed croutons or italian bread crumbs)
Sauce:
1 can cream of chicken soup, divided
1/2 c. shredded cheddar cheese
(I used co-jack)
1/4 c. Greek yogurt
(or sour cream)
up to 2 Tb. milk, depending on how thick you want the sauce
Preheat oven to 350*.
In large bowl, combine chicken with cream cheese, and 1 Tb. of melted butter. (I also added a heaping spoonful of cream of chicken soup to this mixture also...it's totally optional). I stir this by hand. Add fresh ground pepper to taste.
Open crescent rolls, pressing on the widest part of each to spread out before adding about 3 Tb. chicken on the wide side. Bring up sides around the chicken, then pull the long 'tail' of the roll over the top; pressing all seams together to seal.
Place remaining melted butter in small dish and panko crumbs in another.
Dip tops of rolls in melted butter, then into panko crumbs, then lay side by side in an ungreased 9" X 13" baking dish.
Bake about 13 - 15 minutes or until golden brown.
While rolls are baking, heat remaining chicken soup along with shredded cheese in small saucepan. When warm, stir in Greek yogurt (or sour cream), along with milk until desired consistency is reach. Serve over top of baked 'pillows'.
Linked to
Weekend Potluck
Kitchen Thyme
Meal Plan Monday
Yield: 16 pillows
If you like this recipe, you may also enjoy this
Chicken Cordon Bleu Casserole
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