CREAMY CHICKEN PILLOWS | JUST A PINCH RECIPES
|1 pound(s) boneless skinless chicken tenderloins or breast, diced small|
|8 ounce(s) cream cheese, softened|
|1/2 cup(s) butter, melted|
|2 tablespoon(s) minced dry onion|
|0.7 ounce(s) packet dry italian salad dressing mix|
|2 tablespoon(s) milk|
|12 ounce(s) can big & buttery crescent rolls|
|1 teaspoon(s) garlic salt|
|1 teaspoon(s) cracked black pepper|
|1 teaspoon(s) seasoned salt|
|2 cup(s) panko italian crispy bread crumbs|
|1 teaspoon(s) poppy seeds|
|2 tablespoon(s) extra virgin olive oil|
|10 3/4 ounce(s) cream of chicken soup|
|1 cup(s) sour cream|
|1 tablespoon(s) mayonnaise|
|1/4 cup(s) milk|
- Preheat oven to 350 degrees.
Heat olive oil in a skillet and add diced chicken, browning until juices run clear, about 15 minutes.
Blend cream cheese and 2-3 Tablespoons melted butter until smooth. Add to the skillet of chicken.
Add Italian seasoning, salt, pepper, milk and onions. Simmer 5 minutes and mix well.
Unroll crescent rolls out to their triangle shape.
Spoon chicken mixture onto the center of each separated dough, leaving a little room on the sides and top. Rolling from the top towards the small end and then pinching the sides together, this will turn out somewhat like a ball.
In a bowl, roll crescent roll in the remaining melted butter and then in bread crumbs.
In a seperate bowl, place poppy seeds and roll crescent in them.
Place on baking sheet and bake 20-25 minutes or until rolls are done. (slightly brown)
Top with gravy.
- To make the gravy, combine cream of chicken soup, sour cream, mayo and 1/4 cup milk. Cook over medium heat until heated through.