The Blooming Daisies Crafts blog has been taking a backseat to two of our grandchildren visiting. Priorities must be set and sharing precious time with Numbers 2 and 4 have taken precedence. However, if we are honest, it is summer and the blogs have been a little slow to be published. Grandbabies and summer fun (or strength sapping heat)—two good excuses!
This week, Blooming Daisies Crafts is combining grandbaby, summer fun, and good food. The following recipe that my granddaughter says is really good. My daughter got it off Pinterest so I am giving credit where credit is due and putting it from the site - chef-in-training.com/chicken-pillows/
While I have not made the recipe yet, it does sound yummy and comes highly recommended by my granddaughter. That is enough for me to want to make it. I am going to use rotisserie chicken that’s in my freezer to make it. Good food and cleaning out the freezer! Winning! I was able to make it while she was here - the pictures are of our "pillows"!
After making this - it was delicious this way but as you can see in the pictures the crackers weren’t finely crushed. My husband and I think next time we would use Italian seasoned bread crumbs or even finely crushed cheez-its. We use cheez-its on the top of our macaroni and cheese.
Prep Time: 15 minutes
Cook Time: 20 minutes
8 oz can Pillsbury Crescent Rolls
8 oz cream cheese - softened
1/4 c butter - softened
3 cups cooked and shredded chicken (leftover rotisserie chicken)
40 saltine crackers – finely crushed in a bag or bowl
10.5 oz cream of chicken soup
1/4 c milk
1/4 c sour cream
1/2 c shredded Colby Jack and Monterey cheese
Preheat oven to 400 degrees F.
In a medium bowl, soften 1/4 cup butter and 8 oz block of cream cheese. Stir to a smooth consistency. Add cooked shredded chicken to the bowl and mix.
Open crescent tube. Lay out the 8 crescents on a cookie sheet, stretching each crescent out slightly.
Place a couple spoonfuls of the creamy chicken mixture into the center of the crescent to fill it. Fold the crescent around the mixture so that none of it is showing. This is the “pillow”.
Prepare the “assembly line”: In a small bowl, lightly beat the egg and add a couple of tablespoons of water. Stir to combine. Prepare crackers.
Place one “pillow” into the egg mixture and roll to cover the entire surface. Move “pillow” to the crackers and, again, cover the entire surface with crumbs. Place “pillow” on greased cookie sheet.
Repeat for the remaining 7 crescents.
Cook the “pillows” at 400 degrees for 20 minutes. Keep an eye on them.
Empty can of cream of chicken soup and milk into a saucepan.
Add as much milk as you want to get it to the consistency you want (thicker or runnier)
When hot enough add sour cream and cheese to your liking.
Sauce can be poured over top or you can dunk your pillow bites. We also poured the sauce over our broccoli!
Yummy! Let us know what you think or if you have a recipe you would like to share.