Chicken Pillows Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: FILLING:
2 ½ to 3 cups cooked chopped chicken
(I use the frozen boneless, skinless breasts then cook them in water with dried onion, salt, pepper, chicken bouillon cubes and a little garlic)
1- 8 oz. cream cheese
½ small to medium onion chopped
1 can drained mushrooms
salt and pepper
Mix filling ingredient. together.
16 Pillsbury Crescent Rolls
(refrig. Dough section at market)
1 cube of melted butter
Pepperidge Farm Herbed Stuffing Mix (NOT the cubed but get the bread crumb looking kind)
Place 1 tablespoon or so of the filling on the dough. Roll up long side first. Pinch edges together to keep the filling in. Dip in melted butter and roll in Pepperidge Farm Stuffing Mix. Bake on cookie sheep for 15 minutes at 425. Serve with Gravy.
GRAVY
1 can Cream of Chicken soup
1 package dry chicken gravy mix
sour cream-
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Directions: |
Directions:Dilute with water or chicken broth to gravy consistency. Add sour cream and lemon juice to taste. Heat gravy while stirring and adding ingred. to make the right consistency. (recipe continued on next page)
Serve hot and pour over the chicken pillows and serve.
Good with tossed salad, fruit and muffins.
These can be frozen or filling can be made the night before as well as the gravy. |
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Number Of
Servings: |
Number Of
Servings:8-10 |
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