Creamy Chicken Pillows

By bweber

Ingredients

• 1 lb boneless skinless chicken tenderloins or breast, diced small
• 8 oz cream cheese, softened
• 1/2 c butter, melted
• 2 Tbsp minced dry onion
• 0.7 oz packet dry italian salad dressing mix
• 2 Tbsp milk
• 12 oz can big & buttery crescent rolls
• 1 tsp garlic salt
• 1 tsp cracked black pepper
• 1 tsp seasoned salt
• 2 c panko italian crispy bread crumbs
• 1 tsp poppy seeds
• 2 Tbsp extra virgin olive oil
• 10 3/4 oz cream of chicken soup
• 1 c sour cream
• 1 Tbsp mayonnaise
• 1/4 c milk

Details

Servings 1
Adapted from justapinch.com

Preparation

Step 1

Directions

1 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.

2 To make the gravy, combine cream of chicken soup, sour cream, mayo and 1/4 cup milk. Cook over medium heat until heated through.