I knew this was one of my husband's favorites but tonight I found out ALL of my kids love it! They were so excited when they saw what I made. And the fun thing about it is without the sauce on it, the kids just picked them up and ate them like a sandwich. We have eaten them as cold sandwiches the next day and they are good. We seem to always eat these with peas.
I have made these in all the variations. I usually do this recipe with the cream of chicken soup and milk as gravy but my favorite variation is with the mushrooms and pimento and sour cream gravy.
2 tubes refrigerated crescent rolls
1 8 oz. cream cheese
2 cups cooked and cut up chicken breast (or for super easy, open a can or two of chicken)
Mix together the cream cheese and cooked chicken. Unroll the crescents and put a spoonful on each cresent. Roll up and place on a greased cookie sheet.
Bake 375* for about 12-15 minutes or until golden brown. (make sure they are golden or they might be doughy in the middle). Or follow the directions on your can of crescents, still making sure they are golden brown.
*Heat a can of cream of chicken soup with some milk or chicken broth and use as a gravy.
*Dip the pillows in butter and bread crumbs (plain or italian) before baking.
*Mix a small can of mushrooms, a small bottle of pimento and chopped onion (opt.) in with the cream cheese. Roll in bread crumbs, bake until browned then mix one can cream of mushroom soup or cream of chicken soup with 16 oz. sour cream. Heat and serve over crescents.