This one’s a staple for our family:

CHICKEN PILLOWS

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).

This entry was posted on Wednesday, September 5th, 2007 at 5:58 am and is filed under Main Dish. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.