Tonight we fed the missionaries. We always eat better when we feed the missionaries. Why? Because I hope that there are kind souls in Slovenia that are filling my valiant brother's belly while he devotes his life to God for two years. Elder Hone and Elder Wheeler were delightful guests.
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.
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.)
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.
Stretch out a soft roll into a flat circle, then scoop some chicken mixture into the center. Pinch the roll around the filling.
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.
Take pictures of your children, who may or may not be watching TV in the buff.
Bake pillows at 375 degrees for 25-35 minutes.
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!