Jess' Chicken Pillows

Mmmmmm.  These are so delicious!  They take a little bit of time but this recipe makes a ton and these can be frozen, once they are cooked.  I adjust this recipe quite a bit because of the fat content, but you can do it either way you prefer.  


Ingredients:
2 8 oz. package cream cheese (I use 1/3 less fat)
1/4 c  butter softened
2 tsp. pepper
4 c. cooked chicken, cubed or shredded


1 small package of mushrooms, chopped
2 T. finely chopped green onions
1 T. olive oil


1 cube butter ((I use 2 eggs, lightly whipped) 
2 c. seasoned bread crumbs (can use Gluten free bread crumbs as well)
4 pkg. crescent rolls


Directions:
Preheat oven to 350 degrees.  Blend together cream cheese, butter, and pepper until smooth.  Sautee mushrooms, onions, and olive oil.  Add to cream cheese mixture, along with chicken.  Mix well.  Separate 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.  Roll each pillow in melted butter (or eggs) and roll in crumb mixture, coating thoroughly.  Bake 20-25 minutes until golden brown.  While the pillows are baking, cook some quinoa (or rice) and lemon mushroom sauce.  


Lemon mushroom sauce:
1 can cream of mushroom sauce
1 cup low fat sour cream (you can use PLAIN yogurt here, I've even tried it with Greek yogurt--just make sure it's PLAIN)
1/4 cup lemon juice or to taste (fresh squeezed is great if you have fresh lemons)
salt and fresh ground pepper to taste


Boil these together until warm and mixed well. 


Serve pillows on top of rice, and pour sauce over.  I love these with fresh steamed broccoli!