To be honest they aren’t really that time intensive, you do have to roll them up individually and dip them in butter and then bread crumbs, but if you have precooked chicken or use a rotisserie chicken it takes away the time of having to cook the chicken, which makes a big difference.
And while I’m being honest I’ll go ahead and tell you the real reason I don’t make them very often. It’s because when I make them, I CAN’T stop eating them. Like, I will eat four or five if there is no intervention made.
Something about that flavor combo just goes right to my brain and turns me into a Chicken Pillow eating zombie.
The rest of my family isn’t much better so to save us all from a Chicken Pillow Coma, I have exercised restraint and started only making them 2-3 times a year. Another strategy I have put in place to help us exercise restraint is to only make them if we have dinner guests. Having guest makes me much more likely to not stuff my face with five.
If you don’t want to use canned cream of chicken in the sauce, you can either use gravy packets or make your own homemade cream of chicken for the sauce.
Let’s face it this recipe isn’t the healthiest recipe in the world, but on occasion, it’s fun to throw caution to the wind and just enjoy something because it’s delicious and it makes you happy. You can go back to salads and no processed foods tomorrow, but tonight you’re gonna live it up with some Chicken Pillows.
When I make these, I like to use the seasoned bread crumbs because I like the flavor they add.
I also have a few little things I add to the canned cream of chicken soup when I make the sauce to make it taste less like canned cream of chicken soup.
Here are some pictures to help you see how I fold them. Enjoy!
More dinners your family will love
- 2 pkgs refrigerated crescent rolls (each pack has 8 rolls in it)
- 2-3 cups precooked and shredded chicken
- 2 green onions, thinly sliced
- 1 can of mushrooms, drained (optional)
- 1 (8oz) pkg cream cheese, softened
- salt and pepper
- ½ cup butter, melted
- 1½ cups seasoned bread crumbs
- 1 can of cream of chicken soup
- ⅔-1 cup milk (I start with ⅔ cup and use a little more if I need to thin it out)
- 1 tsp lemon juice
- pinch of sage or poultry seasoning (optional)
- ½ tsp chicken bullion
- ¼ cup sour cream
- Preheat oven to 350 degrees
- combine the shredded chicken, onion, mushrooms, and cream cheese, add a few shakes of salt and pepper. Mix well until completely combined. (if your chicken wasn't salted much when it cooked, add a little more salt, if you are using a rotisserie chicken a few shakes should be fine)
- Open your crescent rolls and lay them out one at a time, use your hands to press them out and make their surface as big as possible, this will make them easier to fold and seal.
- Add a scoop of the mixture to the center. Fold over the long edge and then seal up sides,using fingers to pinch and seal the edges. Repeat until you have done them all.
- Once you have them all filled and sealed, set up a dipping station with the bowl of melted butter, bowl of bread crumbs and a cookie sheet to put them on.
- One at a time dip the chicken pillows first in the butter and then into the bread crumbs, make sure to thoroughly coat it with bread crumbs. Place it on the cookie sheet and repeat with the remainder of th-e chicken pillows.
- Bake at 350 for 30 minutes. I like to flip them over after 20 minutes so both sides get evenly browned
- For the gravy, add the cream of chicken soup, milk, lemon juice, pinch of sage, and chicken bullion in a small sauce pan and bring to a simmer, mix in the sour cream. Add more milk if you want it thinner. Serve over chicken pillows and on the rice.
- We prefer to serve them with rice, but mashed potatoes would be good too. Enjoy!
Don't forget dessert
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