I’m the youngest of ten kids who are all extremely unique in their strengths and talents. My brother Lance, for example, has always been the adventurer and inventor in our family. Growing up when he wasn’t fixing up cars, he was busy inventing anything from solar powered lawn mowers to his successful Lizard Skins bike protection gear. He’s also a real life treasure hunter. When we were little he buried my mom’s wedding ring in our backyard in hopes to have a treasure hunt later (it’s still back there somewhere). Whether he’s digging 100 foot hole in the jungles of Costa Rica to find gold or following war veterans to Europe to find their buried treasures, he’s always got a story to tell. He even made an award winning documentary, LOOT, documenting some of his adventures.
Lance drinks straight from the faucet and is infamous for coming over to my mom’s house and going straight to the fridge to see what’s to eat before acknowledging anyone in the room. He’s a very loud and expressive eater. Do you remember Bill Murray in the movie What About Bob? That’s him. He might love food almost as much as I do.
The other night I felt like we had my brother Lance at our dinner table. My son Austin was going on and on about the meal I had made. “Oh my gosh. Oh my gosh this is so good. This is the best thing I’ve ever eaten. Oh my gosh this is tasty. Brock you gotta eat it, it’s going to be the best thing you ever ate. Oh my gosh!”
Christy’s Tip: When I’m planning my meals for the week, if I notice I have a couple recipes that need cubed or shredded chicken, then at the beginning of the week I cook enough chicken for the week. I usually boil it with some large chunks of onion and salt and pepper. Then you can just shred or dice it, and throw it in the fridge or freezer as needed. It makes those crazy nights a little easier.
Source: my friend Heather Mueller
8 ounces cream cheese, softened
½ cup sour cream
½ teaspoon salt
¼ teaspoon pepper
1 ½ Tablespoons dried chives
1 ½ Tablespoons fresh onion minced
3 chicken breasts, cooked and diced (around 3 cups)
2 (8 ounce) cans Pillsbury crescent rolls
1/4 cup melted butter
Italian bread crumbs (around 2 cups)
1 (14.5 ounce) can cream of chicken soup
1 (0.87) package chicken gravy mix
Preheat oven to 350 degrees.
Using a hand mixer or by hand, beat cream cheese and sour cream until well combined. You can do this by hand if your cream cheese is soft enough. Stir in salt, pepper, onion, chives, and diced chicken.
Using Pillsbury crescent rolls, take 2 triangular rolls and push together at perforated seam to make into a square. Make sure you seal the perforations well so your filling doesn’t come out. Put about 3 tablespoons of chicken mixture in the center of each square. Fold the dough corners to the center over the chicken mixture forming a pillow.
Dip each pillow in melted butter on both sides. Roll in bread crumbs on both sides. Shake excess crumbs off. Place chicken pillow on cookie sheet and bake at 350 degrees for 20-25 minutes.
Make gravy by mixing one package of chicken gravy mix, one can of cream of chicken soup and 3/4 can of water in a small pot. Mix together and heat until warm. Serve chicken pillows with gravy poured over top.