|Chicken pillow image from:|
5-6 (5 oz each) cans chicken, or 5-6 cooked breasts of chicken, diced or shredded
16 oz cream cheese, softened (can use low fat)
Salt and pepper to taste
6 stalks celery, diced
1/4 - 1/2 cup onions, diced
5 tubes (8 rolls in each tube) refrigerator crescent rolls
1 stick melted butter
1-2 cups bread crumbs (plain or seasoned) or crushed dry stuffing mix
Cream of chicken or mushroom soup mixed with 1/2 cup milk or use chicken gravy
Combine chicken, cream cheese, salt, pepper, celery and onion. Add a large spoonful (a little larger than golf ball size) of mixture to each crescent roll triangle. Wrap dough around filling and pinch edges to seal completely. Roll between hands to form into a nice ball. Dip each chicken-dough ball in melted butter (or milk), then roll in bread crumbs. Place rolls on ungreased baking pan (1/2” to 1” apart). Bake for 30-35 minutes at 350°F until they are golden. Remove to plates and pour hot cream of chicken soup or gravy over the chicken pillows.
1 (15-18 oz) box chocolate cake mix (or other flavor if desired)
1/3 cup water (or milk)
1/4 cup cooking oil (or softened, not melted, butter)
Preheat oven to 350 degrees. Grease, or spray with cooking spray, a 9x13-inch pan. Mix dry cake mix, egg, water, and oil until completely combined. The batter will be very thick and very sticky. Spread batter into prepared pan (the thickness of the batter makes spreading in the pan more time consuming than with normal brownie mix). Batter will be spread very thin in the 9x13 pan. Bake for 20 minutes or until knife inserted comes out clean.