You know, sometimes you just have one of those days, or weeks, or months. Or possibly even years. Where things are just crazy. Like you mess up your hand and the doctor says don’t use it for four weeks (sorry poor Tam) or everyone in your house goes through the rounds of sickness……just to start over again. Or you start a new project only to realize that it’s about ten times more work than you expected.
In my ideal world, on my typical day, I would mostly just hang out with my family all day enjoying good company and cooking at leisure. Somehow, miraculously, the dishes would wash themselves, and the rest of the house would just be dirty-proof. I wouldn’t have to work out to stay in shape or keep the aches and pains away. (Don’t get me wrong, I actually love going on a good walk or working out, but not because I need to, rather because I want to).
But that’s not life. And sometimes you just gotta get something on the table. And that’s okay.
When I am in a super duper time crunch, I turn to these chicken pillows, a recipe that I discovered oh so many years ago when working a summer at Canyonlands National Park. Everyday, after a long day of physical labor, we’d have crew assignments for dinner. And I think we probably made this about once a week in a dutch oven. It was easy to throw together, and tasted kinda marvelous given the circumstances. When I first got married, I kept this recipe around for crazy days when my husband and I were in school full-time and just didn’t have much time to think about eating. And now, well, it still makes the rounds when life just gets a little crazy, which seems to be a lot lately.
I have found a couple of ways to quickly fancy this recipe up with little extra effort by throwing in some extra cheeses and some diced red bell peppers. So you can play around with it a little as well!
Cheesy Chicken Pillows
- 1 package jumbo flaky biscuits 8 count
- 1 ounces can white chicken chunks 12.5
- 4 ounces cream cheese softened
- 2 green onions diced
- salt and pepper to taste
Preheat oven to 375 degrees F.
Open biscuits and place on a cookie sheet. Flatten each biscuit with hands, until about doubled in surface area, handling the dough as little as possible.
In a mixing bowl, combine the chicken chunks, cream cheese, green onions, and salt and pepper.
Place approximately 2 tablespoons of the chicken in the middle of each biscuit, distributing any leftover mixture between the biscuits.
Fold biscuits in half to create a half circle and seal in the mixture by pinching the edges of the dough together.
Cook as per instructions on biscuit package, approximately 15-18 minutes, or until biscuits are golden brown.
Change it Up:
Substitute crescent rolls for the biscuit for a slightly different bready shell.
Use your favorite flaky biscuit recipe in place of the prepackaged biscuits.
Keep it real by cooking and shredding a chicken breast in place of the canned chicken.
Dress it Up:
Add 1/4 to 1/2 cup of your favorite cheese to the chicken mixture - Cheddar, Romano, Parmesan are all good choices.
Add 1/2 of a red bell pepper, diced, to the mixture.
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