2 cups cooked chicken, shredded
4 ounces softened cream cheese
1/2 cup shredded cheddar cheese
1 Tablespoon butter
2 Tablespoon Chef Politte's Poultry Seasoning
2 Tablespoon green onion-sliced
salt and pepper to taste
8 ounce can Pillsbury Crescent Roll dough
1/4 cup melted butter
2 eggs- beaten
1 cup panko breadcrumbs
1 can cream of chicken soup
3/4 cup Water
Preheat oven to 350 degrees. Lightly grease a cookie sheet with cooking spray and set aside.
Mix the softened cream cheese and 1 tablespoon butter. Add in shredded cooked chicken, green onion, season with salt and pepper.
Unroll your crescent dough and press together two triangles to create one rectangle. Make sure you press together the perforations well so your filling wont ooze out. You should have 4 rectangles total.
Spoon about 3 tablespoons of chicken mixture into the center of rectangle. Fold each corner over the center of filling. Press together to cover filling entirely. Shape into a ball. Repeat with all rectangles. Once all pillows are formed, dip each into the egg mixture, and then coat in breadcrumbs. Shake off excess. Place each coated chicken pillow onto the greased cookie sheet.
Bake for 20-25 minutes or until golden brown.
While chicken pillows are baking, make the chicken gravy. In a small saucepan, mix the cream of chicken soup and water. Bring to a boil, and then reduce heat to low and let simmer and thicken until ready to use.
Pour gravy over each chicken pillow and serve