There are a lot of different versions of this chicken pillows recipe out there. I actually adapted this version I am sharing with you from 3 different recipes – my mom’s, my mother-in-law’s, and one from Alisa Bangerter whose recipe was shared it on KSL news in 1998.
This makes 8 large servings, but rarely do have have leftovers with my family of 5. My husband and two sons love them so much, they usually eat two each. I am also grateful Pillsbury finally figured out to make crescent creations. It’s the tubed crescent dough in one big sheet. No more pressing the seams together to make stuff. It made this so much easier. However, if you don’t see it at your store, good old crescent roll dough will work. You just need to press those seams together.
The filling for this is comprised of cream cheese, cooked chicken, green onion, butter, salt, pepper, and chopped mushrooms. Feel free to leave those mushrooms out. My family aren’t mushroom fans, so I usually don’t add them in.
Once you have that filling and get it inside the crescent dough, You want to dip the pillows in butter followed by bread crumbs. It adds a nice crispy texture to the pillows. Now you could stop there and be fine, but we love a sauce on top.
The sauce is fairly easy to make. Just open up a can of cream of chicken soup. Add it to a sauce pan along with some sour cream, curry powder, may, and milk. The warm until heated through. The curry powder is what really gives the sauce it’s wonderful flavor.