Cranberry Chicken

I know, it has been a long break.  A much needed break.  But, I am popping in to share a quick recipe.  My older son has swimming lessons twice a week at 5pm.  Hello, dinnertime.  And, we now have Church from 1-4pm.  So, I have been searching for recipes that can go into the oven or crockpot and be ready when we come home. 

Enter Cranberry Chicken.  The ingredients might seem a little od, but let me tell you - It is delicious!  The older son asking for seconds on meat, and the younger son saying, "This is SOO TASTY," gives this recipe 4 stars.

{Cranberry Chicken}
12-14 Chicken Tenders, frozen
8 oz. French Salad Dressing
1 (16 oz) can Whole Berry Cranberry Sauce
1 pkg Dry Onion Soup Mix

Mix dressing, cranberry sauce and onion soup mix together.  Whisk until smooth.  Place chicken tenders in a 9x13 pan.  Pour sauce over the top.  Bake at 350 degrees for 1 hour - 1 hour 15 minutes.

Serve over rice.  (I served it over a Quinoa & Whole Grain Brown Rice pilaf.)

Chicken Pot Pie with Cheddar Crust

Chicken Pot Pie with Rustic Cheddar Crust
adapted from Food Network Magazine
For the Crust:

2 1/2 cups all-purpose flour

1/2 teaspoon fine salt

Freshly ground pepper

1 1/2 cups grated sharp cheddar cheese (about 5 ounces)

1 stick cold unsalted butter, cut into 1/2-inch pieces

6 tablespoons cold vegetable shortening
For the Filling:

1 3 1/2-to-4-pound roasted or rotisserie chicken

3 cups low-sodium chicken broth

5 tablespoons unsalted butter

1 onion, chopped

5 teaspoons chopped fresh thyme

6 stalks celery, chopped

6 carrots, chopped

Kosher salt

1/2 pound shiitake mushrooms, stems removed, caps sliced

1/2 pound cremini mushrooms, sliced

7 tablespoons all-purpose flour

1/2 cup dry white wine

2/3 cup heavy cream, plus more for brushing

1/2 cup chopped fresh parsley

Freshly ground pepper 

Pulse the flour, fine salt and 1/4 teaspoon pepper in a food processor. Add the cheese, butter and shortening; pulse until the butter is in pea-size bits. Add 1/2 cup ice water and pulse until the dough just starts to come together. Turn out onto a sheet of plastic wrap and pat into a disk. Wrap and refrigerate until firm, at least 1 hour and up to 2 days.

Discard the chicken skin and shred the meat; set aside. Put the bones in a pot and add the chicken broth. Cover and simmer over medium-low heat, 45 minutes to 1 hour. Strain the broth and set aside.

Preheat the oven to 400 degrees F. Melt the butter in a pot over medium-high heat. Add the onion, thyme, celery, carrots and 1/2 teaspoon kosher salt; cook, stirring, until soft, about 6 minutes. Add the mushrooms and 1/2 teaspoon kosher salt and cook until soft, about 6 more minutes. Add the flour and cook, stirring, 2 minutes. Add the wine; cook until almost evaporated, about 1 minute. Add the broth, cream and 1/2 teaspoon kosher salt. Bring to a boil, then reduce the heat to medium low and simmer until thick, about 3 minutes. Add the parsley, shredded chicken, and salt and pepper to taste. Transfer to a 3-to-4-quart baking dish.  I used to 8x8 pans, so that I could freeze one for later.

Roll out the dough between 2 sheets of parchment paper until slightly larger than each baking dish. Drape the dough over the filling, press it against the inside of the dish and trim. Brush with cream, then cut a few slits in the top. Put on a baking sheet; bake until golden, about 35 minutes. Let rest 10 minutes before serving.

I froze one of my pot pies byt pressing plastic wrap directly onto the surface of the cooled pie.  Then, I wrapped the casserole dish with foil and froze it.

 

Chicken and Cabbage Salad

This was delicous! I had it at a baby shower, then, stopped for the ingredients on the way home. I ate it for lunch over the next few days. Just thinking about it makes me want it again today!{Chinese Chicken Salad}
recipe from Sandi
4oz. Slivered almonds
3T sesame seeds
2T vegetable oil

Sauté these together until lightly toasted.

2cups diced chicken
1med. Head of cabbage, shredded
6-8 scallions, sliced
1/2 lb. Sliced mushrooms

Combine all the above and toss with dressing.

Dressing:
3/4 cup veg.oil
6T rice vinegar
4T sugar
1/2t. pepper

Top with chow mein noodles.

I used a method I learned from my dad for "tossing the salad." You see, Dad, often takes a salad for lunch at work. And, you cannot dress a salad that early in the day. So, he puts all of the salad together in his container. At lunch time, he pours on the dressing, replaces the lid, and shakes it up.

You can, actually, dress this salad ahead of time because the cabbage is so hearty. It will hold up for a while - even a few days in the fridge!

Take Two: Almond Chicken

"Breaded" chicken doesn't do so well when it is cooled, stored and reheated. So, I came up with this option for my husband's lunch the next day. Mind you, it was difficult to keep enough away from the children to even have something leftover!{Cobb Salad}
South Beach Diet-friendly
fresh lettuce
cheddar cheese
cucumbers
leftover Almond Chicken
hard-boiled egg
tomatoes
turkey bacon
sliced olives, if you have them

Layer together in a large to-go container. At lunch time, top with dressing and shake. Yumm!

Almond Chicken

In an effort to broaden our low-carb, South Beach-friendly recipe collection, I came up with this twist on my sister-in-law's Parmesan Chicken Tenders. We substitute ground nuts for the bread crumbs. My kids ate it up! The littest one ate two chicken tenders by himself, which is unheard of for my children.{Crunchy Almond Chicken Tenders}
1 C whole almonds
1/3 C grated parmesan cheese (in this case, from a can works great)
1 tsp salt
1/2 tsp ground black pepper
1/4 - 1/2 tsp garlic powder
1/4 C egg substitute
8 - 10 chicken tenders, thawed

Preheat oven to 400 degrees, and grease a cookie sheet. Place almonds in a food processor, and chop into crumbs. Mix in cheese, salt, pepper and garlic powder. Place in a shallow dish. Pour egg substitute into another shallow dish. Pat chicken dry, then place in egg substitute. Transfer to crumb mixture for "breading." Place on a cookie sheet and repeat with remaining tenders. Bake at 400 degrees for 13 minutes, or until a meat thermometer reaches 165 degrees. Remove from oven and let rest for 8 minutes.

Serve with a green salad and a side of vegetables. Leftovers are great diced over a Cobb-style Salad.

Flying Farmer Chicken Salad

My cousin called recently in a panic. She was hosting a bridal shower and had planned on chicken salad croissants with Sonoma Chicken Salad from Costco. Only, Costco didn't have it beause it was being discontinued. We poked around on the interent for some good alternatives and, then, I remembered this recipe.
I got this recipe from my grandmother, the summer that I visited her in Hong Kong after graduating from high school. It was contributed by a friend to their Ward Cookbook. I ate it in Hong Kong and fell in love. Years later I still come back to it for a special occasion. It is so delicious! I love the citrusy flavor in the dressing. And, the rice helps you add bulk for a crowd without blowing your budget. The recipe makes A LOT, so be prepared to feed the neighborhood or cut it down.

{Flying Farmer Chicken Salad}
Cook, cool and diced chicken breasts. Cut into bite-sized pieces. Combine 5 C. diced chickien with:
2-3 T orange juice
1 t salt
3 T salad oil (vegetable)
2 T vinegar
Let stand overnight in the fridge. The next day add:
3 C cooked rice
1 1/2 C seedless grapes
1 1/2 C thinly sliced celery
1 can pineapple tidbits (12oz), drained
1 can mandarin oranges (11oz), drained
1 C slivered almonds, toasted
1 1/2 C mayo (start with less and see if you really need that much)
Toss together. Serve on a lettuce leaf. Garnish with a slice of orange and a fresh strawberry. Serve with a croissant (optional).

Chicken Taco Soup

My "Meal Swap" friend made this for us. And, my little ones loved it. About a month ago, the four-year-old requested "the soup with the corn and the beans," which could have been many things. And, I have spent considerable amount of time trying to pin down exactly what his request was. Tonight, he ate around all of the toppings - chips, sour cream and extra cheese - until he was told that he needed to eat his soup before he had more. When he tasted it, he said, "I LOVE this soup!" I guess, I found what he was talking about.{Chicken Taco Soup}
adapted from this recipe
2 large chicken breasts
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans, drained
1 (15 1/2-ounce) can pink kidney beans, drained
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
2 (4 1/2-ounce) cans diced green chiles
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Sliced black olives, for garnish

Place the chicken breasts in the bottom of a slow cooker. Add the onions, beans, corn, tomatoes, green chiles, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. At the end of cooking time, pull out the chicken breasts and shred, return to crockpot. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and olives.

*I cut the recipe in half by using one chicken breast. I mixed all of the other ingredients together, then, divided them in half. Placed half in the slow cooker, and the other half in a gallon-size freezer bag. Carefully labeled it and froze it flat.*

Mango Chicken with Coconut Rice

I tried this recipe because we had Mango Salsa in our fridge that needed to be used. The results were very tasty and have inspired me to use my crockpot more often. Crockpot dinners are a great way to have a nice dinner without a lot of effort, which makes them great for busy days or days when you just need a little more time to play with your kids.{Easy Mango Chicken}
adapted from Real Mom Kitchen
3 chicken breasts
1 can corn, drained
1 can black beans, drained and rinsed
3 cups mango salsa
1/2 tsp Cumin
1/2 tsp Lemon Pepper

Place Chicken in the bottom of a slow cooker. Pour remaining ingredients over the top. Stir to combine and cook for 4-6 hours on high. Remove the chicken breasts and shred. Return to crockpot, stir to combine.

{Coconut Rice}
2 cups Thai jasmine-scented white rice*
2 cups good-quality coconut milk
1 3/4 cups water
1/2 tsp. salt
1/2 tsp. coconut oil, OR other vegetable oil
1 Tbsp brown sugar

Place rice, coconut milk, water,oil, sugar and salt in the pot and set over medium-high to high heat.
Stir until liquid comes to a gentle boil.
Once the coconut-water has begun to gently bubble, stop stirring and reduce heat to low. Cover tightly with a lid and let simmer about 15 minutes, or until most of the liquid has been absorbed by the rice (to check, pull rice aside with a fork to see down to the bottom of the pot).
When the liquid is gone, turn off the heat, but leave the covered pot on the burner to steam another 5-10 minutes, or until you’re ready to eat.

My Creamy Baked Chicken Taquitos

So, here it is. My quick version of Baked Taquitos. The canned chicken helps to speed up the process in the evening when dinner has to be made, but the kids need Mom, too.

{Creamy Baked Chicken Taquitos}

adapted from Our Best Bites

1/3 C (3 oz) cream cheese
1/4 C salsa
1/2 t cumin
3/4 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
1 sliced green onion, white and green parts
1 Costco-size can of Chicken, drained
1/2 C grated pepperjack cheese
1/2 C grated monterey jack cheese

small corn tortillas
cooking spray
kosher salt

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add salsa, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

Work with a few tortillas at a time, wrap in a wet paper towel and heat in the microwave until they are soft enough to roll without cracking.
Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Serve with your favorite mexican dipping sauce, or try one of mine.
*I tried this with small flour tortillas, and we like the corn better when served right away. But, the flour tortillas reheat a little better. Just thought you might like to know.

Chicken Tomatillo Soup

I found this recipe linked ot on a friend's blog. It sounded so yummy that I just had to try it! The soup has a really light, citrus flavor. I did add the fresh lime juice to my individual bowl, but my husband did not and he said that it was plenty citrus-y!{chicken tomatillo soup} serves 6-8 people
adapted from here
saute in big stock pot approx 10-15 min:
1/2 large onion, diced
2 garlic cloves, minced
1 lb tomatillos, diced (about 5 medium size, don't forget to remove the husk and wash)
1 tablespoon cumin

add the rest & simmer approximately 15-25 minutes:
3 chicken breasts, roasted & shredded
6 C water

6 tsp chicken boullion, or 6 boullion cubes
1 16oz fresh salsa from the grocery store deli
1 15.5 oz cans yellow hominy (drained)
1 15.5 oz cans white hominy (drained)

**serve with:
blue or white tortilla chips
avocado slices
white rice
shredded cheese
sour cream
fresh lime juice

Spaghetti with Mini Chicken Meatballs

This is the best "spaghetti with meatballs" version I have ever come up with. My husband love spaghetti and meatballs. I really don't make it that often, because it isn't my favorite. Or, perhaps, it is because I like other versions of pasta so much more. Anyway, we have had these meatballs before in their original recipe, and we really liked them. So, when the husband asked for spaghetti and meatballs this is what I put together. {Spaghetti with Mini Chicken Meaballs}
1/4 cup plain bread crumbs
1/4 cup chopped fresh flat-leaf parsley
2 large eggs, lightly beaten
1 tablespoon whole milk
1 tablespoon ketchup
3/4 cup grated Romano
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 lb ground chicken

Mix together all of the ingredients except chicken. Add the ground chicken and mix through, being careful not to overmix.
Using a melon baller (or a teaspoon measure), form the chicken mixture into 3/4-inch pieces. With damp hands, roll the chicken pieces into mini meatballs.
In a large (14-inch) skillet, heat the oil over medium-high heat. Working in batches, add the meatballs and cook without moving until brown on the bottom, about 2 minutes. Turn the meatballs over and brown the other side, about 2 minutes longer.

Thin spaghetti noodles
spaghetti sauce (or use Giada's, it make a big batch so you can freeze some)

Top cooked spagheti noodles with warmed spaghetti sauce and, then, meatballs. Serve immediately.

My littlest one started pointing to his dinner, when he saw me taking the picture of my plate. So cute! Even better was the fact that he ate 10 meatballs that night. He kept asking for, "More bed." More bread, huh? Whatever works.

Amazing Chicken Pot Pie

We used this recipe for our Freezer Meals group last spring. And, I FINALLY got around to baking mine up. I am sad to say that I should have made it a lot earlier. My only problem is that my husband does not see the goodness of a casserole style meal between bread or crust. I know it is sad. But, I had to share so that everyone else may enjoy it.{Chicken Pot Pie with Parmesan Black Pepper Crust}
2 medium gold potatoes, diced, peeled if desired
20 baby carrots, sliced
1 T butter
1 stalk celery, sliced
1/2 large onion, diced
1 clove garlic, minced
1/2 package (5 oz) frozen peas
1/4 cup flour
1 cup milk
1 1/2 cups cooked chicken, diced
3/4 tsp. salt
1/4 tsp. black pepper
1 1/2 tsp. poultry seasoning
Top and bottom pie crusts

Start by placing diced potatoes and carrots into separate glass baking dishes and microwave on high until each are cooked through. Melt butter over medium heat and add celery, onions and garlic, sauté until tender. Cook peas in microwave or saucepan until heated through. Sprinkle in flour over onion mixture, cook and stir until golden brown. Add milk, cook and stir until thick and bubbly. Add carrots and potatoes, peas, chicken and seasonings, and stir together, cooking a minute longer if the sauce is too thin, taste, and add more salt and pepper if desired.

Pour filling into bottom pie crust, lay top crust over hot filling, pinch edges and slice vent holes into the top. Bake at 425F for about 30 minutes, checking to make sure you don't burn the edges.

OR, wrap in aluminum foil, put in a 2-gallon freezer bag, freeze for up to 3 months. Thaw in the fridge for 24 hours and bake at 375F for 35-45 minutes. You will probably have to put a circle of aluminum foil around the outside edge so it won't burn.

{Savory Pie Crust}
2 cups flour
1 1/2 tsp. salt
1 tsp. freshly ground black pepper
1/2 cup (1 stick) unsalted butter
1/2 cup parmesan cheese
6 Tbs. ice water

Pulse flour, salt and pepper in food processor, add diced cold butter and pulse until coarse crumbs, add parmesan and pulse a couple of times to mix, stream in water until it all comes together, dough will still be slightly crumbly. Form into a 2 discs, wrap in plastic and chill in the refrigerator for 1 hour. Roll out to form crusts.

These recipes will make 1 9-inch Chicken Pot Pie. Filling and Crust recipes can easily be doubled.

Couscous Chicken Salad

One of my highschool friends has a baby who recently turned 1! To celebrate his birthday she had a playdate/luchdate party - it was so fun. The kids played while mommies chatted, then, she threw out a large blanket for an indoor picnic. The menu included Chicken Couscous Salad and Fruit salad for the moms. The kiddies feasted on cut-up fruit, crackers, goldfish, string cheese and fruit snacks (for the older siblings). It was a great simple party idea that everyone really enjoyed!
{Couscous Chicken Salad}
adapted from Kim Smith
1 can chicken broth
1 1/4 C quick cooking couscous
1/2 C golden raisins
1 C coarsely chopped cucumber
craisins
1/2 C chopped celery
1 tsp orange zest
2 Tbsp chopped green onion
2 chicken breasts, cooked and diced
1/2 C chopped pecans, toasted

In a medium saucepan, bring the chicken broth to a boil. Stir in couscous. Cover and remove from the heat. Let stand for 5 minutes, then fluff with a fork. Combine all salad ingredients and stir.

2 Tbsp rice wine vinegar
2 Tbsp orange juice
1 Tbsp dijon mustard
1/4 tsp salt
pinch of pepper
3 Tbsp vegetable oil

Shake to combine all ingredients. Pour over salad and stir to coat.

Blue Cheese Chicken Salad Wrap

My friend made this for us last week when my husband was working late. Super yummy! No real measurements, but you'll get the point.

{Blue Cheese Chicken Salad}
1 rotisserie chicken
mayonnaise
craisins
blue cheese
green onion

Pull the chicken off the bones and chop to bite-size. Add enough mayo to just wet your chicken. Toss in craisins, blue heese, and 1 chopped green onion. Stir to combine. Fabulous served in tortillas as a wrap, or on toasted bread.

Baked Chicken Taquitos with Dipping Sauce

Let me preface this post with the fact that my husband does not like CORN TORTILLAS. I know, the man is crazy. But, never the less, I keep trying and this time I found success. We had Baked Chicken Taquitos this week. The recipe is originally from Our Best Bites by way of My Kitchen Cafe, and "adapted" by me.

I served the taquitos with two dipping sauces - Chipotle Ranch and Avocado Cream.

{Chipotle Ranch}Mix on packet Hidden Valley Ranch dressing as instructed. Add in 1/2 - 1 1/2 tsp minced Chipotle Peppers in Adobo sauce.

{Avocado Cream}Mix 1 avocado with a few tablespoons of sourcream and a splash of lemon or lime juice. Season with salt & pepper to taste. It's like a lightened guacamole!

Sundance Tortilla Soup with Grilled Chicken

3 Tbsp olive oil
1 jalapeno pepper, fresh minced
1 red onion, medium size (optional)
3 C Roma tomatoes, diced
3 C corn kernels, preferably fresh
1 Tbsp cumin seed
2 qts chicken stock
2 Tbsp fresh cilantro
3 C grilled chicken breast, diced
Garnish: 1 avocado, 1 lime wedged, 2 corn tortillas cut into strips, salt, pepper, Tabasco

In a large saucepan, heat oil. Add jalapenos, onions, tomatoes and corn. Cook 15 minutes, stirring until all are soft. Add cilantro and cumin, cook another 5 minutes. Add chicken stock, bring to a boil. Then, reduce heat and simmer for 10 minutes. Add chicken and fresh cilantro. Heat through and serve.

***I like my soup "thick." So, at the end I added 2 Tbsp flour to thicken the broth. I made a half recipe for our family, but ended up sharing with neighbors. So, I added 1/2 can of black beans to stretch it a little further.***

Tuxedo Salad

We served this for dinner at the Baby's birthday party and it was fabulous. I have altered the recipe for our taste and family size. I hope that you enjoy it as much as we do!Serves 1 family

Marinade:
½ C oil
1/3 C teriyaki sauce
1/3 C vinegar
3 T sugar
¼ tsp salt
¼ tsp pepper

Mix all ingredients for the marinade together, and whisk to combine. Cook the pasta the night before you’re going to serve the salad, add cooked pasta to marinade. Use a large gallon-size freezer bag to mix everything together.

Salad:
1 bag baby spinach
3 oz. Craisins
1 can mandarin oranges
2 chopped green onions
2 T sesame seeds
3 oz. sliced almonds, toasted
3 Teriyaki Chicken breasts

Toss salad ingredients in a large bowl. Add pasta to salad right before serving, toss. Enjoy!
This salad keeps relatively well for leftovers.

Yumminess, Straight Up!

{BBQ Chicken Salad Stackers}

2 sheets thawed puff pastry, each sheet cut into 16 square
homemade BBQ sauce (recipe follows)
1 Rotisserie Chicken, shredded
4 C Spring Salad mix
4 Tbsp prepared Ranch Dressing

1. Preheat oven to 400 degrees F. Place squares 1 inch apart on a large baking sheets sprayed with cooking spray. Bake for 10-15 minutes or until puffed and slightly golden.
2. Combine all BBQ Sauce ingredients into a medium saucepan over medium low heat. Cook for 15 minutes, stirring often. Reduce heat to low and stir in shredded chicken. Let simmer.
3. In a medium bowl, toss salad with ranch dressing. Spoon a bit of salad onto a puff pastry square then top with a spoonful of chicken. Top with another puff square and repeat layering. Serve warm.

10 stackers

{Homemade BBQ Sauce}
1 ¼ C ketchup
3 Tbsp Dijon Mustard
4 Tbsp worstershire sauce
2 Tbsp apple cider vinegar
1 Tbsp lemon juice
3 Tbsp brown sugar
1 tsp fresh cracked black pepper
1 tsp honey
Pinch of salt

Dad's Birthday Enchiladas

My dad requests these every year on his birthday. The recipe originally came from my aunt. They are by far our family's favorite enchiladas. It takes some work, but it will be worth it in the end.

{Dad's Birthday Enchiladas}

2 Tbsp shortening (1 Tbsp), melted
3-4 tsp chili powder
2 Tbsp flour
3/4 tsp salt
1/2 tsp garlic salt
pinch oregano
pinch cumin
2 C water
1 C light cream (or evaporated skim milk)
2 Chx bouillon cubes
Sm onion, chopped
2 green chilis from a can
1 clove garlic
1 lb tomato puree
2 C chopped, cooked chicken
1/2 tsp salt
dash pepper
10-12 tortillas, fajita style
1/2 lb cheddar or mont jack cheese (1/4 lb)

Combine first 8 ingredients (shortening through water) in a saucepan and bring to a boil, then simmer for 10 min. Combine cream and bouillon, heat to dissolve. Make filling: Saute onions, then combine with next 6 ingredients (green chilis through pepper) and simmer uncovered for 10 min. Put a small amount of first sauce in the bottom of an 11x13 dish. Dip tortillas in cream, fill, and roll up. Put tortillas into dish as you roll. Pour sauce and cream over the top, cover with cheese. Bake at 350* for 15 min.

Savory Chicken Pillows

This is a recipe that I created by combining many similar recipes for Chicken Pillows, Chicken Squares, etc.
{Savory Chicken Pillows}
2 C cooked, chopped chicken
4 oz. cream cheese, softened
1 - 1 1/2 Tbsp butter
1 1/2 Tbsp finely diced fresh onion
2 Tbsp chopped celery, optional
salt and pepper, to taste
2 cans regrigerator crescent rolls
melted butter
bread crumbs, onion powder, basil
1 can Cream of Chicken soup
water, optional

Mix first six ingredients together. Unroll crescent dough. Press seams of two crescent together to form rectangles. Divide mixture between dough. Fold dough over and pinch seams to seal. Combine 1/2 -1 C bread crumbs with 1/2 tsp onion powder and a sprinkle of dried basil (or parsley) leaves. Melt butter. Dip top-side of "pillow" into the melted butter, then in the seasoned bread crumbs. Place on a cookie sheet. Bake according to crescent directions. Check for doneness on bottom side of the crescent. Make a simple gravy with cream of chicken soup and a splash of milk, or reserved chicken water. Heat through and serve over chicken pillows.