Chicken Pillows

I actually keep very little “cream of something” soups in my house, but this recipe has kept me buying at least a few every year. This is Karen’s recipe, of course I made just a few changes, but my food storage efforts haven’t altered the taste.

Thanks Karen for another go to meal!          Pillows

  • 12.5 oz. can Canned Chicken, drained and shredded
  • 8 ounces Cream Cheese
  • 4 oz. can Canned Mushroom Slices, drained
  • 1 Tablespoon Chives
  • 1 teaspoon Onion Powder
  • ½ teaspoon Ground Pepper
  • 1 Loaf French Bread Dough
  • 2 Tablespoons Whole Egg Powder
  • 3 Tablespoons Water
  • ½ cup Bread Crumbs
  • ½ teaspoon Italian Seasoning
  • 11 oz. can Cream of Mushroom Soup
  • ½ can Water
  • 1 cup Non-Fat Plain Yogurt
  • 1 ½ cups Rice
  • 3 cups Water
Preheat oven to 350℉. Combine first six ingredients in a large bowl. Mix well.
Divide one loaf of french bread dough (or one loaf worth of whole wheat bread dough) into 16 pieces. Roll each piece of dough into a 4 to 6 inch circle. Place golf ball size portion of chicken filling in center of the dough. Roll up covering as much as possible.Mix egg powder and water together until smooth. Dip top of roll in egg mixture. Dip top of roll in crumbs. Place on cookie sheet. Bake for 15-20 minutes.

Mix gravy ingredients and heat thoroughly. Cook rice using water and rice according to package directions. Serve gravy over chicken rolls and rice.

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