Friday, October 29, 2010
Maybe many of you have experienced these chicken pillows, but I was new to them and loved them. A couple sidenotes:
1. I did not take the time to make 16 small pillows and just made 8 - kept 2 crescent rolls together and they were the perfect size for adults.
2. Some of you may be aware of my new gluten-free child and it's been challenging to say the least! So much more planning and time is required for our meals so when I do something like this, I will for sure let you know if I altered it for my gluten-free child.
2/3 cup crushed Mom's seasoned stuffing
2 (3 oz.) package cream cheese
4 Tbsp. softened butter
1/8 tsp pepper
2 cups cooked chicken pieces
2/3 cup mushroom pieces
2 cans crescent dinner rolls
6 Tbsp. melted butter
Combine cream cheese, softened butter, and pepper. Mix well, then add the cooked chicken and mushroom pieces. In a separate bowl, put the crushed stuffing. Roll out each section of crescent roll into a square and put 2 heaping tablespoons of chicken mixture in the center of each one. Fold over and pinch edges. Dip each one in melted butter and then roll it in the crushed stuffing. Place them on a cookie sheet and cook at 375 for 20 minutes. This is best served with a mild chicken gravy or a sauce made with cream of chicken soup and sour cream. Makes 16.
Variation: Add 1/2 cup chopped pecans to stuffing.
Gluten-free "cream of chicken"
3T. butter or oil
3T. flour blend (gluten-free)
1 1/4c. chicken broth (or milk if you can)
Melt butter/oil in saucepan. Stir in flour and seasonings. Cook over medium heat until bubbly. Add liquid slowly, stirring with whisk to get rid of lumps. Cook until thick.
Makes 1 cup or equivalent to 1 can of condensed soup.
***It's more just like a thick chicken gravy, so for this I put a little of the chicken mixture aside and added more milk to make it gravier. Then I served it over rice and used the extra gravy over the chicken pillows and rice.***