PESTO CHICKEN PILLOWS

Pesto Chicken Pillows image

Time 35m

Number Of Ingredients 9

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8 oz cream cheese, softened
1/4 cup basil pesto
2 cups cooked chicken, shredded
2 packages crescent rolls
1/4 cup butter, melted
2 cups panko bread crumbs
1 can cream of chicken soup
1 can evaporated milk
1/2 teaspoon dried basil

Steps:

Preheat oven to 350 degrees F. Mix together chicken, softened cream cheese and pesto sauce until fully combined. Unwrap crescent rolls and lay one across your hand, place about 1/4 cup filling in the middle. Fold the corners together in order to enclose the filling, pinching all seams closed and then shaping into a pillow shape. Repeat with each crescent roll. Dip each pillow in melted butter and then roll in the bread crumbs and place on baking sheets, 2 inches apart. Bake for about 20 minutes or until golden brown. Meanwhile, prepare the sauce: Mix cream of chicken soup, evaporated milk, basil and any leftover chicken mixture in a medium saucepan over medium heat. Stir and heat until combined and heated through. Serve pillows warm with rice and sauce.