I got this chicken recipe from Publix Apron Meals. It was quick and easy, and even tasty!

1 Deli rotisserie chicken

10 saltine crackers, coarsely crushed

3 tbsp fresh parsley finely chopped

1 8-oz can crescent dough

8 oz deli NY-Style potato salad

½ cup frozen green peas

1 large egg, beaten

1 cup condensed cream of chicken soup

½ cup half and half (or milk)

Prep: Preheat oven to 375. Coat baking sheet with spray. Remove chicken breast from bones and shred (about 2 cups). Crush saltines and chop parsley.

1. Unroll dough and separate dough into 4 long rectangles (press diagonal perforations to seal).

2. Combine chicken, potato salad, cheese, and peas; divide mixture onto one-half of each rectangle of dough. Fold other half of dough over top of chicken; pinch seams closed on all sides and place on baking sheet.

3. Brush egg over top of dough, then coat with saltine crumbs. Bake 20-22 minutes or until center is hot and tops are golden.

4. Combine soups and half-and-half in small saucepan on low; cook and stir 2-3 minutes or until hot. Stir in parsley. Spoon sauce onto four serving plates; place chicken pillow on top of sauce. Serve.

Something I would do differently next time is leave the crescent dough in the fridge until I’m absolutely ready to use it. It was a hot day when I made this and by the time I got around to sealing the pillows, the dough was falling apart–not fun. It still tasted good though! Let me know what you think! Serve this chicken recipe for dinner and try this strawberry fruit dip recipe for dessert!