Chicken Pillows with Creamy Parmesan Sauce
Chicken pillows filled with cream cheese and green onions, wrapped in crescent rolls and served with a creamy Parmesan sauce.
Ingredients
For the Chicken Pillows
- 2 cups cooked shredded chicken
- 1 package cream cheese softened, 8 oz
- ¼ cup chopped green onions
- salt and pepper to taste
- 2 tubes refrigerated crescent rolls 8 oz each
- ¼ cup melted butter 60g
- 1 cup Italian-seasoned breadcrumbs 60g
For the Creamy Parmesan Sauce
- 4 tablespoons butter 60g
- ¼ cup all-purpose flour 30g
- 2 cups chicken broth 480ml
- 1 cup milk 240ml
- ½ cup grated Parmesan cheese 50g
- salt and black pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Mix shredded chicken, cream cheese, green onions, salt, and pepper in a bowl.
- Unroll crescent dough and separate into triangles. Spoon chicken mixture onto each triangle and roll into pillows.
- Dip each pillow in melted butter, then coat with breadcrumbs. Place on a baking sheet.
- Bake for 12-15 minutes until golden brown.
- For the sauce, melt butter in a saucepan. Stir in flour and cook for 1 minute.
- Gradually whisk in chicken broth and milk. Bring to a simmer and cook until thickened.
- Stir in Parmesan cheese, salt, and pepper. Serve sauce with chicken pillows.
Notes
You can use rotisserie chicken for convenience. Store leftovers in the refrigerator for up to 3 days.