Chicken Pillows

This is my daughter Aubree's absolute most favorite dinner and is what she asks me to make every year for her birthday. I must admit that I enjoy them very much as well. Just the name alone makes people say "OOOHH, that sounds GOOOD!" It's a little time consuming by the standards of some people out there, but once you taste them you'll understand why they are worth the extra time.

Ingredients:

6 boneless, skinless chicken breasts that have been boiled and either cubed or shredded.
2 tbs. softened butter or margarine
12 to 16 oz. of softened cream cheese (depending on how much you like cream cheese!)
dash of pepper
2 cans of refrigerator crescent rolls
1 stick melted butter or margarine
1 box of dry Stove Top Stuffing w/seasoning that has been pulverized in the blender until you have fine crumbs.


1 can of cream of chicken soup
1/2 soup can of milk

Directions:

Preheat oven to 350 degrees. Mix prepared chicken with cream cheese, butter and pepper, stirring to mix well. Roll out crescent rolls and place an equal amount of chicken mixture in each crescent roll. Then one at a time, roll up each filled crescent roll, making sure to pull up and pinch the sides to hold in the mixture. Dip in melted butter and roll in seasoned bread crumbs. When you have all of the rolls done, place on an ungreased cookied sheet and bake for about 25 to 28 minutes.

In a medium sized saucepan mix the cream of chicken soup with milk and heat over medium low heat until heated through. This sauce is to go over the chicken pillows once they're on your plate. I always triple the sauce recipe and also use it as a gravy to go over rice.