The missionaries' visit coincided with my desire to clear out the freezer, so we had chicken pillows (several ingredients were frozen before noon today). I mentioned our menu on Facebook and a few friends requested the recipe, so here you go.
Chicken Pillows
36 frozen Rhodes rolls
3 cups chicken, cooked and diced
8 ounces cream cheese
3/4 cup butter, melted
1 T dehydrated onions
1/2 t. ground black pepper
1 cup bread crumbs
First, defrost the rolls according to package directions -- on a greased pan, under greased plastic wrap -- until they are soft but not raised. This took a couple of hours in my 65-degree kitchen. When they were ready I just stuck them in the fridge until I was ready to use them. (My cute sister gave me this great advice.)
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Cook and chop up the chicken and mix with 1/2 cup of softened butter, cream cheese, onions, and pepper. It should look something like this.
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Stretch out a soft roll into a flat circle, then scoop some chicken mixture into the center. Pinch the roll around the filling.
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Melt 1/4 cup of butter in a small bowl and pour bread crumbs into a separate bowl. Dip the newly-formed "pillow" in butter and bread crumbs. Place on a baking sheet, crumb side up.
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Take pictures of your children, who may or may not be watching TV in the buff.
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Bake pillows at 375 degrees for 25-35 minutes.
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We like to drizzle the pillows with gravy (cream of chicken soup diluted with skim milk). Tonight we served the chicken pillows with strawberries, green salad, and Arizona-fresh lemonade. With two very hungry 19-year-olds and our always-ravenous Zachary at the table, we had about seven pillows left over after dinner. This meal was a lot of work, but it sure was yummy. I'm looking forward to lunch leftovers tomorrow!