Ingredients:
1 (8 oz) can Pillsbury Crescent Rolls
1/4 c butter, softened
1 egg
suggested spices to taste - garlic salt, salt, pepper, Italian seasonings
8 oz. cream cheese, softened
2-3 c cooked and shredded chicken
1 sleeve saltine crackers, crushed
Sauce Topping:
1 can cream of chicken soup
1/4 c milk
2 spoons full sour cream
1/2 c shredded cheese
Directions:
Preheat oven to 400 degrees
Soften 1/4 c butter and 8 oz block of cream cheese. Then stir to a smooth consistency. Add chicken to the bowl.
Lay out the 8 crescents on a cookie sheet. Stretch the crescent out.
Place a couple spoonfuls of the creamy chicken mixture into the center of the crescent to fill it. Then fold the crescent around the mixture so that none of it is showing. I'll call this the "pillow".
In a separate smaller bowl, put the egg and a little bit of water, maybe a couple tablespoons worth and beat together.
Dip the "pillow" into the blended egg. After dipping into the blended egg, proceed to dip it into the crushed saltine crackers and place on cookie sheet. Repeat for the remaining 7 crescents.
Cook the pillows at 400 degrees for 20 minutes. Keep an eye on them, your oven might cook them quicker.
For the sauce topping put can of chicken soup and milk into a sauce pan. Add as much milk as you want to get it to the consistency you want. When hot enough add 2 spoonfuls of sour cream and cheese to your liking.
