Sunday, November 15, 2009

Stuffed Chicken Pillows -- Delightful!

This is a family favorite at our house. Hope you enjoy!


2-3 cups chicken (cooked and cubed)
2 cans Pillsbury crescent rolls (I use reduced fat)
6 oz. cream cheese (softened)
1 to 1½ Tbls. Chives
⅛ tsp. salt
⅛ tsp. pepper
4 Tbls. margarine or butter (softened)
3 oz. can mushrooms drained (save juice)*
½ c. chopped nuts (optional)
bread crumbs or crushed seasoned croutons
1 can cream of chicken soup (condensed)
1 cup sour cream
1 tsp. lemon juice

Mix nuts and crumbs together and set aside.

Mix cream cheese, chives, salt, pepper and margarine until smooth. Add mushrooms and chicken to filling (may want to add some of the mushroom juice to filling if too thick – I usually do not). Take crescent rolls and stretch to a triangle. Put ⅛ to ¼ cup filling in triangle and pinch two corners to top corner together to make a square.

Melt 2 to 3 Tbls. butter and brush each side of roll and then roll into seasoned crumbs. Bake at 350ยบ F for 20 to 25 minutes until golden brown.


Combine 1 can cream of chicken soup, 1 one cup sour cream and lemon juice. Heat until warm. Serve sauce over the puffs.

*I usually make 1/2 of the batch with mushrooms and the other half plain


Rice Pilaf
Steamed carrots and broccoli
Fresh fruit
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