Mix together with mixer (or by hand if your cream cheese is soft enough):
8 ounces cream cheese, softened
½ cup sour cream
Stir in:
½ teaspoon salt
¼ teaspoon pepper
1 ½ Tablespoons dried chives
1 ½ Tablespoons fresh onion minced
3 chicken breasts, cooked and diced (around 3 cups)
Assemble Pillows:
2 (8 ounce) cans Pillsbury crescent rolls
1/4 cup melted butter
Italian bread crumbs (around 2 cups)
Preheat oven to 350 degrees.
Using a hand mixer, beat cream cheese and sour cream until well combined. You can do this by hand if your cream cheese is soft enough. Stir in salt, pepper, onion, chives, and diced chicken.
Using Pillsbury crescent rolls, take 2 triangular rolls and push together at perforated seam to make into a square. Make sure you seal the perforations well so your filling doesn't come out. Put about 3 tablespoons of chicken mixture in the center of each square. Fold the dough corners to the center over the chicken mixture forming a pillow.
Dip each pillow in melted butter on both sides. Roll in bread crumbs on both sides. Shake excess crumbs off. Place chicken pillow on cookie sheet and bake at 350 degrees for 20-25 minutes.
Topping:
1 can cream of chicken soup
1/4 cup milk
1/4 cup shredded cheddar cheese
1/4 cup sour cream
Cook cream of chicken soup over and milk over medium heat until bubbly. Add
sour cream and cheddar cheese and cook on low until all blended. Pour over
cooked Chicken Pillows.
