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Wednesday, May 23, 2012

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

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. 


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