Description
Delicious chicken pillows stuffed with shredded chicken and cream cheese, topped with a rich Parmesan sauce.
Ingredients
- 2 cups cooked, shredded chicken breast
- 4 oz cream cheese, softened
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- 1 tablespoon chopped fresh parsley
- 1 can (8 oz) refrigerated crescent roll dough
- 2 tablespoons butter, melted
- 2 cups milk
- 2 tablespoons all-purpose flour
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a bowl, mix shredded chicken, cream cheese, garlic powder, onion powder, parsley, salt, and black pepper until well combined.
- Unroll the crescent dough and separate it into 8 triangles. Place a spoonful of the chicken mixture in the center of each triangle. Fold the corners over and pinch to seal, forming pillows.
- Place the chicken pillows seam side down on the baking sheet. Brush them with melted butter. Bake for 22–25 minutes, or until they are golden brown.
- Meanwhile, in a saucepan over medium heat, whisk together the flour and 2 tablespoons of butter. Slowly add the milk while whisking constantly. Cook until the mixture thickens slightly, then stir in the Parmesan cheese until melted and smooth.
- Serve the warm chicken pillows topped generously with the creamy Parmesan sauce, and garnish with extra parsley if desired.
Notes
Make sure the cream cheese is softened for easier mixing. Add vegetables like spinach or mushrooms for extra flavor. For a crunchier topping, sprinkle breadcrumbs on top before baking.