6 chicken breasts, cooked and cubed
1 (4oz) can mushrooms, drained (optional)
4 oz. sour cream
1 (8oz) package cream cheese (room temperature)
2 cans refrigerated crescent rolls
2/3 c. seasoned stuffing, crushed
1 c. nuts, chopped very fine
1/2 cube butter or margarine, melted
1 can cream of chicken soup OR one recipe white sauce (below)
Mix sour cream and cream cheese together; add mushrooms and chicken. Set aside. Pinch seams of two rolls together to make one rectangle. Roll thin with rolling pin and cut in half to form two squares. Place one large spoonful of chicken mixture in center of each square of dough. Pull up corners and seal by pinching. Dip each "pillow" in melted butter, then roll in crushed stuffing and nuts mixed together. Place on buttered cookie sheet and bake at 375 degrees for 15-20 minutes. Heat together cream of chicken soup diluted with 1/2 can of water to use as sauce to cover pillows or make a white sauce with 2 tablespoons butter, 1/2 cup flour, salt, 1 cup broth, 2 cups half & half, and a little lemon juice.
I use pecans for my nuts. I usually don't add the mushrooms, instead adding 2 green onions, chopped fine and occasionally some real bacon bits. I make the white sauce for the gravy--it is SO good. This makes a lot--one recipe is enough for dinner for my family and I freeze the rest for two more meals.