Chicken Pillows

2 C cooked chicken, shredded (I often just use the cans of chicken)

4 oz. Cream Cheese softened

1 Tbsp. Butter softened

1/2 Tbsp. Dried Chives

1/2 Tbsp. Dried Minced Onion

Salt and Pepper to taste

1 (8 oz) can of Pillsbury Crescent Rolls (I often buy 2 of these just in case I have extra filling)

1/4 C Butter, melted

1 C Italian Breadcrumbs

Gravy

1 can Cream of Chicken soup

1 Packet Chicken Gravy mix

3/4 C water

Preheat oven to 350. Lightly grease a cookie sheet and set aside. In a bowl, mix the softened cream cheese and 1 Tbsp butter. Then add in the chicken, chives, onion, salt, and pepper. Unroll your crescent rolls on the pan. You can either make small pockets using one triangle or you can push together two triangles of the rolls to make a bigger pocket. 

Spoon a heaping spoonful of chicken mixture into the center of the roll. (Or however much you'd like, but not too much so it doesn't close.) Fold over the corners of the roll to cover the chicken mixture. Press together the edges, it will almost appear as a ball. Scoop the rest of the filling onto the remaining rolls. Once they are all in ball shapes, dip them in the melted butter and then pour on the breadcrumbs. Put the chicken pillow on the cookie sheet.

Bake for 20-25 minutes or until golden brown.

Make the gravy while the pillows are cooking. In small saucepan, mix together the cream of chicken soup, gravy mix, and water. Bring it to a boil. Reduce heat and let simmer. It should thicken, then remove from heat.

Pour the gravy over the chicken pillows and enjoy!