Description
Chicken Pillows are a deliciously indulgent appetizer or meal featuring tender shredded chicken mixed with cream cheese and green onions, wrapped in buttery crescent roll dough, coated in Italian breadcrumbs, baked to golden perfection, and served with a rich Parmesan garlic sauce.
Ingredients
Scale
Filling
- 2 cups cooked shredded chicken (rotisserie chicken works great)
- 1 (8 oz) package cream cheese, softened
- 1/4 cup chopped green onions
- Salt and pepper, to taste
Dough and Coating
- 2 (8 oz) cans refrigerated crescent roll dough
- 1/2 cup melted butter
- 1 cup Italian-style seasoned breadcrumbs
Parmesan Sauce
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup half-and-half
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with non-stick cooking spray to prevent sticking.
- Mix chicken filling: In a medium bowl, combine the cooked shredded chicken, softened cream cheese, chopped green onions, and season with salt and pepper. Stir well until the mixture is smooth and fully blended.
- Prepare dough: Unroll the crescent roll dough and divide it into 8 triangles. If you have crescent dough sheets, cut them into squares suitable for filling.
- Assemble pillows: Place about 2 tablespoons of the chicken filling onto the wide end of each dough triangle. Fold the dough over the filling, pinching the edges to seal completely and form a pillow shape.
- Coat pillows: Brush each pillow generously with melted butter, then roll them in Italian-style seasoned breadcrumbs to fully coat the outside.
- Bake the pillows: Arrange the coated pillows on the prepared baking sheet. Bake in the preheated oven for 20–25 minutes or until they turn golden brown and are cooked through.
- Make Parmesan sauce: While the pillows bake, melt 4 tablespoons of butter in a saucepan over medium heat. Whisk in the flour and cook for 1–2 minutes to form a roux. Gradually whisk in the chicken broth and half-and-half to avoid lumps. Simmer until the sauce thickens. Stir in grated Parmesan cheese and garlic powder, then season with salt and pepper to taste.
- Serve: Spoon the warm Parmesan sauce over the freshly baked chicken pillows and serve immediately for a rich, comforting dish.
Notes
- Using rotisserie chicken saves time and adds great flavor.
- Ensure the pillows are well sealed to prevent the filling from leaking during baking.
- For a crispier exterior, you can broil the pillows for 1-2 minutes at the end of baking, watching carefully to avoid burning.
- The Parmesan sauce can be made ahead and gently reheated before serving.
- Leftovers can be refrigerated and reheated in the oven to keep the breading crispy.
