Chicken Pillow

I had never heard of a "Chicken Pillow"....BUT they sounded tasty and "new" so I thought I would give them a try. Its a little twist on a "chicken turnover" and a fun way to shake up the dinner menu.

Chicken Pillows

3 cans of crescent rolls

8 oz. cream cheese

1/4 c. butter

1 can cream chicken soup

dash pepper

dash season salt

dash onion powder

dash garlic powder

4-5 c. shredded chicken, cooked

2 eggs

3 c. cornflakes, crushed

1 c. potato flakes

Sauce:

1 + 1/2 can cream of chicken soup

1/4 c. sour cream

3/4 c. milk

1 c. shredded cheddar cheese

Preheat oven 400 degrees. Softened butter and cream cheese (DON'T MELT...just softened). Place 1 can cream chicken soup in a mixing bowl and add softened butter and softened cream cheese. Stir until completely mixed.. Add shredded chicken and stir until combined. Place crescent rolls (stretched out) on baking sheet. Place a spoon full of chicken mixture onto the center of crescent rolls. Fold over the roll around mixture and press down ends and sides to make a "pillow". Beat eggs and place in a pie tin with 2-3 tablespoons milk. Place crushed corn flakes and potato flakes in a separate pie tin.  Dip each "pillow" into the egg mixture and then into the corn flake mixture. Place on a baking sheet sprayed with pan coating. Repeat until all "pillows" are on the baking sheet. Bake the pillows for 13-20 minutes or until lightly browned. Serve topped with "pillow sauce".

For Sauce:

Place cream chicken, sour cream and milk in a sauce pan. Cook and stir. When it comes to a boil, add cheese and remove from heat. Continue to stir until cheese is melted. 

Julie~