{Chicken Pillows}

This are one of our favorite family meals. Have you had them? Some people call them different things, but chicken pillows is what we call these! Either way, they are so good, the ultimate comfort food and the best part is that you can make a lot and freeze them, and they are just as good warmed up!

Ingredients:

FOR THE ROLLS:

You can used Rhodes rolls dough, but I always use THIS roll recipe, because the dough is so easy to work with, and it’s just the best!

FOR THE FILLING:

4 large chicken breasts
2 8oz cream cheese, softened
1/4 cup chopped onion
1 tsp garlic powder
salt and pepper to taste

FOR THE PARMESAN SAUCE:

3 Tbs butter
3 Tbs flour
1 chicken bouillon cube
1/2 tsp salt
1/4 tsp black pepper
1 1/2 cups milk
3/4 grated Parmesan cheese
1 cup sour cream

Directions:

To begin, cook the chicken (or use already cooked, shredded chicken).

When the chicken is cooked and cooled slightly, shred or cut into small pieces.

In a medium bowl combine the chicken, cream cheese, onion, garlic powder and salt and mix until well combined. Set aside or refrigerate until ready to use.

Make the buttery crescent rolls according to the recipe but after the first rise, deflate the dough and separate into two pieces. Roll each piece of dough into a 13X20-inch rectangle and cut each rectangle into 12 pieces (cutting lengthwise in half and then each half into six pieces). One by one, flatten each dough piece slightly and spoon about 1/4 cup of the chicken/cream cheese mixture into the center. Fold up all the sides and pinch them together to seal well.

Place seam side down about 2 inches apart on baking trays lined with parchment paper, a silpat liner or lightly greased.

Bake in a preheated oven at 375 degrees F for 18-20 minutes, until the chicken pillows are lightly golden brown and the dough is baked through.

While the rolls are baking, prepare the sauce. In a medium saucepan, melt the butter. Whisk in the flour, cooking over medium heat for 1-2 minutes, stirring constantly, until the mixture is golden and bubbly. Slowly whisk in the milk, stirring in the chicken bouillon, salt and pepper once the milk has been completely added. Stir constantly over medium heat until the sauce thickens and bubbles, about 5-10 minutes, taking care to adjust the heat accordingly so the sauce doesn’t burn on the bottom. Stir in the Parmesan cheese and cook, stirring, until the cheese is melted. Remove the sauce from the heat and stir in the sour cream. Thin the sauce with a little milk if needed.

Serve the rolls warm from the oven with Parmesan cream sauce drizzled over the top.

 

 

Recipe source: Adapted from Mel’s Kitchen Cafe

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