Mix together with mixer (or by hand if your cream cheese is soft enough):
8 ounces cream cheese, softened
½ cup sour cream
½ teaspoon salt
¼ teaspoon pepper
1 ½ Tablespoons dried chives
1 ½ Tablespoons fresh onion minced
3 chicken breasts, cooked and diced (around 3 cups)
2 (8 ounce) cans Pillsbury crescent rolls
1/4 cup melted butter
Italian bread crumbs (around 2 cups)
1 (14.5 ounce) can cream of chicken soup
1 (0.87) package chicken gravy mix
Preheat oven to 350 degrees.
Using Pillsbury crescent rolls, take 2 triangular rolls and push together at perforated seam to make into a square. Make sure you seal the perforations well so your filling doesn't come out. Put about 3 tablespoons of chicken mixture in the center of each square. Fold the dough corners to the center over the chicken mixture forming a pillow.
Dip each pillow in melted butter on both sides. Roll in bread crumbs on both sides. Shake excess crumbs off. Place chicken pillow on cookie sheet and bake at 350 degrees for 20-25 minutes.
Make gravy by mixing one package of chicken gravy mix, one can of cream of chicken soup and 3/4 can of water in a small pot. Mix together and heat until warm. Serve chicken pillows with gravy poured over top.
I left out the "roll in butter and dip in crumbs" part. I also left out the chives and onions and I didn't make the gravy. I used chicken from Monday nights meal and just diced it up. It already had flavor, so leaving out the onions and chives didn't affect it, it just probably would have had a different taste. Regardless, it was delicious!
Recipe borrowed from The Girl Who Ate Everything.