Chicken Pillows
2-3 cups shredded or chopped chicken (I buy a Rotisserie chicken and chopped it into bite sized pieces).
1 can Pillsbury refrigerated crescent rolls
1 8 oz block cream cheese, softened
1 teaspoon garlic powder
1/8 tsp pepper
1 bag Pepperidge farm stuffing mix (crushed, not cubed)
Preheat oven to 350.
In a medium bowl, combine the cream cheese, garlic powder and pepper until well combined with a hand mixer. fold in chicken. Set aside or refrigerate until ready to use.
Unroll crescent dough, separating into 4 rectangles; press perforations to seal. Spoon 1/4 of chicken mixture into center of each rectangle; bring corners of each rectangle together over chicken mixture, and twist gently to seal.
Brush pillows with melted butter and then dredge and press into crushed seasoning mix and place on an ungreased baking sheet. Drizzle tops with butter and bake uncovered for 20-25 minutes or until golden brown.
Parmesan Sauce:
3 tablespoons butter
3 tablespoons flour
1 chicken bouillon cube
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups milk
3/4 cup freshly grated Parmesan cheese
1 cup sour cream
In a medium saucepan, melt the butter. Whisk in the flour, cooking over medium heat for 1-2 minutes, stirring constantly, until the mixture is golden and bubbly.
Slowly whisk in the milk, stirring in the chicken bouillon, salt and pepper once the milk has been completely added. Stir constantly over medium heat until the sauce thickens and bubbles, about 5-10 minutes, taking care to adjust the heat accordingly so the sauce doesn’t burn on the bottom.
Stir in the Parmesan cheese and cook, stirring, until the cheese is melted. Remove the sauce from the heat and stir in the sour cream. Thin the sauce with a little milk if needed.
