Chicken Pillows
Creamy chicken mixture with celery and cashews baked inside yeast buns.
Ingredients
Filling:
- 2 chicken breasts cooked and shredded
- 8 oz cream cheese softened (I use light)
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp pepper
- 2 stalks celery finely diced
- 1 tsp dry minced onion
- ½ cup salted roasted cashews coarsely chopped
Optional Sauce:
- 4 tsp butter
- 2 Tbsp flour
- 1 ⅓ cup milk
- 1 tsp chicken bouillon
- ½ tsp salt
- ½ tsp Worcestershire sauce
- 2 Tbsp parmesan cheese
- ¼ cup sour cream light or fat free works fine
Instructions
- Prepare dough, cover, and set aside.
- For filling: Combine all ingredients in a mixing bowl and stir till thoroughly combined.
- Break off a piece of your bread dough and roll it out into a circle (mine were about 5" across).
- Place a large scoop of filling in the center and wrap the dough up around it. Pinch the edges together to seal and place seam side down on a silpat lined or greased cookie sheet.
- Repeat for remaining dough and filling.
- Bake at 375° for about 20 minutes.
- To make the sauce: Melt the butter in a saucepan and whisk in the flour. Whisk in the milk, bouillon, salt, and Worcestershire. Cook and stir over medium heat till thick and bubbly.
- Boil for at least 1 minute to remove flour taste. Add cheese and sour cream and stir till melted. Serve with the chicken bundles.
Notes
My boys prefer to eat these without the sauce, so I usually don't make it. They make great leftovers and can be eaten like a sandwich if you like.
Nutrition
Serving: 1gCalories: 146kcalCarbohydrates: 4gProtein: 9gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 3gCholesterol: 45mgSodium: 358mgSugar: 1g
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