Post by Loupy on Oct 7, 2016 0:02:29 GMT -7
Chicken Pillows Extraordinaire
From: Marsha Baker @ thebetterbaker.blogspot.com/
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 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!
Yield: 16 pillows
Ingredients:
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
Instructions:
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'.
From: Marsha Baker @ thebetterbaker.blogspot.com/
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 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!
Yield: 16 pillows
Ingredients:
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
Instructions:
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'.
