3 packages crescent rolls
1 8 ounce cream cheese
1/2 cup butter softened
1/4 cup green onions
2 cups cooked chicken
1/8 tsp pepper
1/2 cup melted butter
1 cup Italian bread crumbs
1 can cream of chicken soup
4 ounces sour cream
1 TBS lemon juice
In a medium size bowl cream your butter and cream cheese with a hand mixer. Add the cooked chicken, pepper and onions.
(If you do not have a favorite way to cook your chicken, this is how I cook mine. I like to boil my chicken because this way makes the chicken really tender and it shreds easily. Place your chicken breast in a sauce pan and cover with water. Let the water come to a boil and skim off the white foam from the top of the water. Then add 1 beef bouillon cube, 2 chicken bouillon cubes and 1 tsp dried onion. Cover, turn to low and simmer for about 30-40 minutes. Once done remove form water, shred the chicken and set aside.)
Open the crescent rolls and separate. With one roll form it into a rectangle and add a spoonful of mixture into the middle of the roll. Bring the side up around the chicken and pinch the dough together so that the chicken mixture is sealed in side. Set on a sheet pan and repeat until all of the chicken mixture is gone. (HINT: use cold dough; the warmer it is the more difficult it is to work with)
Roll the chicken pillows in the melted butter and then roll in the bread crumbs and return to the pan. Bake at 350 degrees for 20 minutes or until golden brown.
While the chicken pillows are baking make the sauce. In a small pot put the soup, sour cream and lemon juice. Heat over medium heat until warm. Serve over the chicken pillows and voila.
(If you want this as a make ahead meal, wrap each chicken roll in plastic wrap and place in a zipper bag and put in the freezer. These can be taken out directly from the freezer and baked but you will need to add about 10 minutes to the baking time. Do not make the sauce ahead. It will curdle when you thaw!)