Chicken Pillows

For the Filling: 

1 can of cooked/ shredded chicken

1/2 package of cream cheese (softened)

1/2 cup of sour cream (some use ¼ cup butter, room temp)

1 t. garlic salt

1/4 cup of diced green onions

For the Sauce:

1 can of cream of chicken soup

1/2 cup of sour cream

1/2 lemon juiced

For the Crunchy Topping: 

2 T melted butter

1/4 cup Panko or bread crumbs

1/4 cup shredded Parmesan cheese

Parsley (optional)

Alternate Topping:

1 sleeve of Ritz crackers, crushed and in a separate bowl.

1 egg, beaten with 1 tsp water.

Dip tops of pillows into egg wash and then into cracker crumbs. Set aside on a baking sheet; continue with remaining “pillows”.

Directions: Roll out crescent rolls and let them warm up a little so they’re easier to stretch.

Combine chicken, cream cheese, sour cream,  garlic salt, and onions in a mixing bowl to make filling.

Use 2-3 Tablespoons of filling for each roll. Place filling on the big end of crescent roll. Gently roll like a normal crescent roll, tucking in the edges as needed, to prevent the filling from pouring out while cooking.

Brush the tops of the crescent rolls with a little bit of melted butter, then sprinkle bread crumbs, Parmesan cheese, and a little parsley on top.

Bake at 350 degrees for 15-17 minutes, or until the bottoms of the rolls are a light golden brown.

Meanwhile, combine cream of chicken soup, lemon juice, and sour cream in a medium saucepan. And cook over medium heat until hot.

Top the chicken pillows with sauce and serve!