Description
Chicken Pillows are a decadent and flavorful appetizer or main dish featuring tender shredded chicken mixed with cream cheese and green onions, wrapped in buttery crescent roll dough, coated with Italian-seasoned 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 the oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or spray it with non-stick cooking spray to prevent sticking during baking.
- Prepare the filling: In a medium mixing bowl, combine the shredded chicken, softened cream cheese, chopped green onions, salt, and pepper. Mix thoroughly until all ingredients are well incorporated and the mixture is creamy.
- Prepare the dough: Unroll the crescent roll dough and separate it into 8 triangles. If using crescent dough sheets, cut them into squares instead to create even portions.
- Assemble the pillows: Spoon about 2 tablespoons of the chicken mixture onto the wide end of each dough triangle or square. Fold the corners and edges up and around the filling, sealing it completely to form a pillow-like shape.
- Coat the pillows: Brush each pillow generously with melted butter, then roll them in Italian-style seasoned breadcrumbs until fully coated on all sides for a crispy texture.
- Bake: Arrange the prepared pillows on the lined baking sheet and bake in the preheated oven for 20 to 25 minutes, or until they are golden brown and cooked through.
- Make the 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 to 2 minutes to form a roux. Slowly whisk in the chicken broth and half-and-half, stirring constantly to prevent lumps. Let the mixture simmer until it thickens, then stir in the grated Parmesan cheese and garlic powder. 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 and indulgent meal.
Notes
- Using rotisserie chicken saves time and adds deep flavor.
- Ensure the pillows are fully sealed to prevent filling leakage during baking.
- For a crispier coating, double coat the pillows with butter and breadcrumbs.
- The Parmesan sauce can be adjusted in thickness by simmering longer for a thicker sauce or adding more broth for a thinner consistency.
- Leftover pillows can be reheated in the oven to retain crispiness.
