When I see a recipe on Pinterest with over 1000 pins- I know it has to be something special. This is one of those. It comes from the Chef in Training, and involves wrapping a crescent roll around creamy chicken. Honestly, how bad can it be? The ingredient list is extensive, but most of it is stuff you already have in your pantry!
This recipe is hearty, creamy and filling! All I had to serve with it is some lite veggies. A salad would have been great too! I will say, a lot of the time my worst pictures are some of the best recipes… this is no exception!
- 1 tube crescent rolls (8 rolls)
- 3 cups cooked chicken, shredded
- 8 oz. cream cheese, softened
- 1/4 cup butter, softened
- 1 egg
- 1 sleeve saltine crackers, crushed
- 1 can cream of chicken soup
- 1/4 cup milk
- 2 spoonfuls sour cream
- 1/2 cup shredded cheddar cheese
Preheat oven to 400. Stir together softened cream cheese and butter. Stir in chicken to the mixture.
Lay out crescent rolls. There should be 8 total. Spread out individual rolls to prepare for filling. Place a couple of spoonfuls of chicken mixture into crescent roll and close. This is the “pillow” from the recipe’s name.
In a separate bowl, place the egg and stir in a couple of spoonfuls of water. Place each wrapped crescent into the egg mixture, then dip into the saltines to coat. Place on cookie sheet and repeat until all “pillows” have been dipped.
Bake for 20 minutes (watch for browning.)
For the topping, mix the soup with the milk and heat until consistency thickens. When hot enough, add the sour cream and the cheese, stir. Serve on top of finished “pillows.”