Description
Tender shredded chicken mixed with creamy cheese, wrapped in buttery crescent dough, coated in crispy breadcrumbs, and baked to golden perfection—served with a smooth, comforting Parmesan sauce.
Ingredients
Filling
- 4 large boneless, skinless chicken breasts (2 ½–3 lbs)
- 16 oz cream cheese, softened
- 1 teaspoon garlic powder
- 1 teaspoon salt
Rolls & Coating
- 1 batch buttery crescent rolls
- ½ cup melted butter
- 2 cups panko breadcrumbs
- ½ cup freshly grated Parmesan cheese
Parmesan Sauce
- 3 tablespoons butter
- 3 tablespoons flour
- 1 chicken bouillon cube (or 1 teaspoon granules)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 ½ cups milk
- ¾ cup grated Parmesan cheese
- 1 cup sour cream
Instructions
- Prepare the Filling:
Cook the chicken, then shred or finely chop. Mix with softened cream cheese, garlic powder, and salt until creamy. - Prepare the Coating:
Place melted butter in one bowl. In another, combine panko breadcrumbs and Parmesan. - Assemble the Pillows:
Lay out crescent dough squares. Add a scoop of filling to each, fold and seal tightly. Dip each pillow in butter, then in the breadcrumb mixture. - Bake:
Arrange on a lined baking sheet and bake at 375°F (190°C) for 18–22 minutes, until golden and crisp. - Make the Parmesan Sauce:
In a saucepan, melt butter. Whisk in flour, then add bouillon, salt, and pepper. Slowly pour in milk and cook until thickened. Remove from heat and stir in Parmesan and sour cream. - Serve:
Spoon warm Parmesan sauce over each chicken pillow and enjoy.
Notes
- Use rotisserie chicken for faster prep.
- Keep the dough cold for easier sealing.
- Add herbs like parsley or chives to the filling for extra flavor.
- If the sauce thickens too much, whisk in a splash of milk.
- Prep Time: 25 minutes
- Cook Time: 20 minutes