CHICKEN PILLOWS

So I failed in my goal to post one recipe a month. Whoops. I'll have to try harder for next month. But here's October's recipe.

CHICKEN PILLOWS

4 chicken breast cooked and shredded by hand
1 (8oz) container of chive and onion cream cheese
2 containers of crescent rolls
Bread crumbs (seasoned or unseasoned)
1 Cup butter or margarine

Combine chicken, cream cheese, 1/2 cup of butter and mix together very well. Lay out crescent rolls, with two triangles together to make a rectangle shape. Cut this in half to make two smaller pillows or leave them together to make one very large pillow. Scoop desired amount of chicken mixture on dough. Fold together edges neatly as possible and roll in 1/2 cup of melted butter or brush butter on with a pastry brush, then roll in bread crumbs. Place on cookie sheet and cook according to directions on crescent roll package or until golden brown around the edges (usually the larger pillows take longer than the package indicates).

GRAVY:
1 can of cream of chicken soup
1 c. of chicken broth
1 beef or chicken bullion cube

Whisk together all ingredients in a saucepan on the stove. Warm until desired temp. Pour over top of chicken pillows, eat and enjoy! Makes 8 large or 16 small pillows.

Low-fat alternative: leave out butter entirely. Use low fat cream cheese and low fat crescent rolls.

(Just a note: In our family it's me, my hubby & my 2 year old, so this recipe made a LOT. We ate the left over pillows for a the next couple of days for lunches. And they were fine as leftovers, but would be better to just use half the chicken/cream cheese mixture and half the crescent roll package the first night and then another night use the rest of it and make the dinner again.)