Chicken Pillows with Creamy Parmesan Sauce
User Reviews
5
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Servings
8
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Course
Main Course, Dinner, Others
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Cuisine
American
Chicken Pillows with Creamy Parmesan Sauce
Description
Chicken Pillows with Creamy Parmesan Sauce is a baked dish where shredded chicken mixed with cream cheese, dried chives, and onion is enclosed in crescent roll dough formed into pillows. These pillows are dipped in melted butter and coated in panko breadcrumbs, yielding a crunchy exterior once baked. While the pillows bake, a creamy sauce is prepared by whisking butter and flour to create a roux, then gradually adding milk, simmering with chicken bouillon, salt, pepper, and finishing with fresh Parmesan cheese. The sauce's richness complements the crispy yet tender pillows, combining savory notes from the filling and cheese. This dish pairs well as a main course and is practical for gatherings or family meals, delivering a satisfying contrast of textures and balanced flavor. The assembly ensures the filling stays enclosed and moist inside the golden crust.
Ingredients
Chicken Pillows
- 2 cups chicken breast cooked, shredded
- 4 ounces cream cheese softened
- 1/2 Tablespoon chives dried
- 1/2 Tablespoon onion dried minced
- salt to taste
- black pepper to taste
- 2 cans (8 ounces, each) crescent roll dough Pillsbury brand
- 1/4 cup butter melted, salted
- 1 cup panko breadcrumbs
Creamy Parmesan Sauce
- 3 tablespoons butter salted
- 3 tablespoons all-purpose flour
- 1 chicken bouillon cube or 1 teaspoon chicken bouillon granules
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 ½ cups milk
- 3/4 cup Parmesan Cheese freshly grated
Instructions
Chicken Pillows
- Preheat oven to 350 degrees F. Lightly grease a baking sheet or line with parchment paper. Set aside.
- In a large bowl, combine chicken, cream cheese, chives, onion and season with salt and pepper.
- Unroll crescent dough from cans and press together two triangles to create one rectangle. (Make sure you press together the perforations well so your filling wont ooze out.) You should have 8 rectangles total.
- Spoon about 3 tablespoons of chicken mixture into the center of rectangle. Fold each corner over the center of filling. Press together to cover filling entirely. Shape into a ball. Repeat with all rectangles.
- Once all pillows are formed, dip each into the melted butter, and then coat in breadcrumbs. Shake off excess. Place each coated chicken pillow onto prepared cookie sheet. Bake for 20 to 25 minutes or until golden brown.
Creamy Parmesan Sauce
- While the chicken pillows are baking, prepare the sauce. In a medium saucepan, melt the butter. Whisk in the flour, cooking over medium heat for 1 to 2 minutes, stirring constantly, until the mixture is golden and bubbly.
- Slowly whisk in the milk, stirring in the chicken bouillon, salt and pepper once the milk has been completely added. Stir constantly over medium heat until the sauce thickens and bubbles, about 5 to 10 minutes. Stir in the Parmesan cheese and continue to stir until cheese is melted. Remove the sauce from the heat. Thin with a little milk, if needed.
- Serve the rolls warm from the oven with Parmesan cream sauce drizzled over the top.
User Reviews
Overall Rating
5
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