Chicken, green onions, mushrooms (only if you love ‘em), and cream cheese are rolled into a buttery crescent dough “pillow case,” coated in breadcrumbs, and baked to a golden brown. An easy, budget-friendly, perennial family favorite.Adapted from a recipe by Keri M.
Preheat oven to 375°F | 190°C. Line a baking sheet with parchment or a silicone mat and set aside.
Sauté mushrooms in butter; or, if you are skipping the mushrooms, just melt the butter.
Combine cream cheese and warm sautéed mushrooms (or plain melted butter), walnuts, green onions, and lemon zest, stirring until cream cheese fully softens into a creamy sauce.Add the cubed or shredded chicken and mix thoroughly.
Cut each crescent roll sheet into 4 rectangles, for a total of 8 pieces.Place ⅛ of the chicken mixture on each pastry rectangle. Flatten slightly and form into a pillow shape.Fold the sides in, overlapping in the middle. Press the overlapping sides together, and fold the short side ends up to seal.NOTE: If you are using regular crescent roll dough, you will need to press two pieces along the diagonal to create one pillow case.
Roll each pillow in bread crumbs, and bake for 20-25 minutes, until golden brown.
Whisk together soup and milk in a small saucepan over medium-low heat. Season with curry and ginger. Serve chicken pillows with chicken gravy on the side.
Notes
Easy Recipe Modifications
Change the overall flavor profile by using a savory, flavored cream cheese.
Change the protein to something non-chickeny, or even make it vegetarian.
Include sautéed mushrooms or other vegetables, or keep things plain and simple.
Use homemade bread dough to wrap the rolls instead of using canned dough.