Chicken Pillows

Makes 8 chicken pillows.

{Blogging kind of runs in the family and our sister-in-law, Nikki, has shared this recipe on Chef In Training as well. Check it out!}

Ingredients:

• 3-4 chicken breasts
• 1/3 cup water
• 1 {8 oz.} pkg. cream cheese
• 1/4 cup {1 stick} salted butter
• 1 package refrigerated crescent rolls
• 1 egg
• 1/2 sleeve club crackers, crushed
• 1 {10 oz.} can cream of chicken soup
• 1/2 can milk {more depending on consistency of liking}
• 3 Tbsp. sour cream
• 1/3 cup cheddar cheese

Directions:

1. Place the chicken and water in a crockpot and let cook on low for 4-5 hours {Add an extra two hours if chicken is frozen.}
2. When chicken is completely cooked, shred it.
3. Preheat oven to 400°F.
4. Cream together cream cheese and butter until smooth. 
5. Add chicken.
6. Stretch each crescent roll out evenly and lay flat on a cookie sheet.
7. In a small bowl, beat the egg.
8. Pour the crackers in another small bowl.
9. Place a large spoonful of cream cheese mixture on the crescent dough.
10. Fold up and pinch crescent dough sides so as to seal it off. {This will be your 'pillow'.}
11. Dip the flat side of your pillow in the egg and then immediately in the crackers.
12. Place on cookie sheet with cracker side up.
13. Repeat steps 9-12 for all the other biscuits.
14. Bake for 18-20 minutes.
15. Meanwhile, in a small saucepan, mix soup and milk together and stir constantly until hot.
16. Add sour cream and cheese and stir until well combined.
17. Pour sauce over chicken pillows and enjoy.