Chicken Pillows Jan Peterson
1 fryer chicken ½ cup finely diced celery
½ cup chicken stock 1 lb. Fresh Mushrooms
2 Tbsp. Cream cheese 2 Tbsp. Mayonnaise
2 Tbsp. Butter melted 1 Tbsp. Green onion (or chives)
Salt and Pepper to Taste
2 cans Crescent Rolls 3/4 cup seasoned croutons, crushed
1 Tbsp. Melted butter
Cook chicken in approximately 2-3 cups of water until tender. Save stock. Remove from bones and chop finely. Slice mushrooms and saute in 2 Tbsp. Butter until tender. Chop half of them and save rest for gravy. Combine chicken, celery, chopped mushrooms, cream cheese, mayo, chicken stock, onion, salt and pepper. Melt butter. Unroll crescent rolls pinching together to make a rectangle. Place chicken mixture in center of roll, fold roll around the mixture and brush with melted butter. Roll in crumb mixture. Place on baking pan. Bake at 375 for approximately 20 minutes or until golden brown. Serve with gravy. (Makes 8 chicken pillows).
Add 2 Tbsp. Flour to the remaining mushrooms and butter and make paste, then add ½ tsp. Chicken Bouillon and chicken stock to make gravy. Add salt and pepper if needed.