Chicken Pillows

I recently wanted to find a somewhat "girlie" lunch to make for a couple friends who came over for a play date.  And I wanted to use what was in my house, so as not to have to make a special trip to the store!  Well, I hit upon a recipe shared by my dear friend Stacy many moons ago:  Chicken Pillows. 

True, when I made these for the fabulous ladies who came to luncheon with me (sounds so proper, doesn't it ;)), I didn't have all the ingredients called for.  But I made substitutions, and it worked out marvelously well.  Even the two toddlers who ate with us gobbled them down! 

But then, a couple nights ago, I made them the almost real way. (Almost, because I still used breadcrumbs in place of crushed up stiffing mix).  Once again, my toddler devoured her portion.  And it made plenty for me and hubby to enjoy as well :) (and after leftovers!). 

This recipe is originally from beckyhiggins.com.  I will share it below as written, with my changes in the parentheses.

CHICKEN PILLOWS
2-3 cooked chicken breasts, diced or shredded (or two cans of chicken if you're pinched for time)
8 ounces cream cheese, softened
salt and pepper to taste
2 tablespoons butter or margarine, melted
6 to 8 regular crescent rolls
stuffing mix, slightly ground up (I use plain breadcrumbs)
1 can cream of mushroom soup
1/2 cup milk

Combine chicken, cream cheese and seasonings.  Add a spoonful of mixture to center of crescent roll.  Wrap up dough and pinch the edges.  Dip in melted butter and then roll in stuffing mix (breadcrumbs).  Bake at 325 for 25 to 30 minutes.  Serve with mushroom sauce (combine soup and milk in saucepan and simmer over low heat until smooth and creamy).

I'm not sure why I haven't made this recipe more often.  I included it in our family cookbook we made for our 2008 Family Reunion, because when I'd had them at Stacy's, they were so delicious!  And then I never got around to making them.  Well, no longer to be true!  These are pretty quick and easy, especially if you already have some chicken to use.  The first time I made these, for the lunch, I subbed shredded cheddar for the cream cheese and puff pastry for the crescent rolls (it's what I had on hand) and used canned chicken and my friends said it was enjoyable.  So I think you can take some liberties with this and still come up with a great meal!