Recipes to Share

Tuesday, September 4, 2007

chicken pillows

This one's a staple for our family:


2-3 pieces of cooked chicken breasts, diced
(or 2 cans of chicken if you're in a pinch for time)
8 oz. cream cheese
Salt & pepper
2 Tbsp. butter or margarine, melted
6 crescent rolls (Pillsbury Grands are best)
stuffing mix (I prefer Pepperidge Farm brand)
1 can cream of mushroom soup
1/2 c. milk

Combine first 3 ingredients. Add a spoonful of mixture on crescent roll. Wrap around and pinch the edges. Dip in melted butter and then roll in stuffing mix. Bake at 325 for 25-30 minutes. Serve with mushroom sauce (combine soup and milk in saucepan over low heat until smooth and creamy).


Blogger Jane... said...

My family just loves! They are so easy to make to. Thanks

Jane Corona, CA

December 12, 2007 at 3:55 PM  
Blogger smileyfish76 said...

They were pretty good and not to hard to make, however I do have a question. Looking at your picture (which I do love you include these), it looks like something was done with your stuffing mix. When I made mine, they looked like bumpy porcupines and it looks like yours are more fine. I did buy the Pepperidge Farm brand stuffing which is small crouton sized pieces. Did you put the stuffing in the food processor first to break it down into smaller pieces or did you make the stuffing then roll the pillow in it?
Thanks a heap!

January 11, 2008 at 8:29 AM  
Blogger Heather said...

Yum! Made these for dinner tonight and my husband's first comment about them was "wow, this recipe is a keeper." I am looking forward to trying more of your recipes. Thanks!

June 30, 2008 at 5:04 PM  
Blogger jack!e @ One Saturday Morning said...

So yummy and easy! I don't have any kids, but I can definitely say that these are "husband approved"! =) Thanks!

November 9, 2008 at 2:46 AM  
Blogger jennie said...

Just wanted to let you know that these are a "regular" at our house these days. Thanks!

Once I was out of the stuffing, so I used smashed up cracker crumbs instead. Oh and also I used the rolled pie crust, and cut each crust into 3 pieces to make the 6 pockets. still good!

December 16, 2008 at 4:13 PM  
Blogger Heather said...

We had these for supper tonight and both decided this recipe is a keeper. Thanks again for sharing!

December 25, 2008 at 5:47 PM  

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