I was able to try this recipe for the first time last year after I had my last baby. My cousin had made a bunch of these and then froze them and sent them over for me to bake and serve my family so I didn't have to prepare a meal for them. They were a big hit. I finally got around to making them myself. Pretty easy to throw together. I actually didn't have green onions so I used onion flakes. I also added in some celery seed. I used Italian bread crumbs too. So really, I substituted just about everything except the cream cheese, chicken, croissants, and egg. The cool thing is you can add whatever your family likes. I served them over rice and then drizzled Cream of Chicken soup that was slightly diluted over the top.
Chicken rolls (pillows)
4 C. cooked chicken, diced
8 oz softened cream cheese
2 Tbsp. Softened margarine
2 Tbsp. green onions, thinly sliced
1/8 tsp. garlic
1/2 tsp. poultry seasoning
1/2 tsp. salt
16 refrigerated crescent rolls
Pepperidge Farm dressing mix or crushed croutons
Melted butter for dipping
Mix first 7 ingredients thoroughly. Divide into 16 portions. Roll each
portion in a crescent roll. Dip in melted butter or margarine and then in
crushed seasoned croutons or Pepperidge Farm dressing mix. Bake them at 350 for
20-25 minutes or until lightly browned. These freeze well uncooked.
I love chicken pillows!! the recipe can be altered so many ways!! I have put sundried tomatoes with roasted garlic in with the cream cheese and chicken, that one is really good. Or even adding regular mild cheddar cheese and some garlic powder in with the reagular recipe is good too.....I've even added some tabasco to give it a little kick! Instead of cream of chicken soup,I use chicken gravy. It is wonderful with that! I also use bread crumbs to roll the chicken pillows in instead of having to make a mess with crushing the croutons, they have different seasonings in that too. I use the ranch bread crumbs. Good versatile recipe to play with and add and experiment with!!
ReplyDelete