Description

Cheesy Chicken Pillow Delight is a comforting and delicious baked appetizer featuring tender shredded chicken mixed with cream cheese and herbs, wrapped in flaky crescent roll dough, coated in buttery panko breadcrumbs, and baked to golden perfection. Served with a creamy Parmesan sauce, this recipe is perfect for family gatherings or game day snacks.

Ingredients

Scale

Chicken Pillow Filling

2 cups cooked, shredded chicken breast
4 ounces cream cheese, softened
1/2 tablespoon dried chives
1/2 tablespoon dried minced onion
Salt and pepper to taste

Assembly

2 cans (8 ounces each) Pillsbury Crescent Roll dough
1/4 cup salted butter, melted
1 cup Panko breadcrumbs

Creamy Parmesan Sauce

3 tablespoons salted butter
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 freshly grated Parmesan cheese

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Instructions

Preheat the Oven: Set your oven to 350 degrees F (175 degrees C) to ensure it reaches the right temperature while you prepare the dish.
Prepare the Chicken Filling: In a medium bowl, combine the cooked, shredded chicken breast with softened cream cheese, dried chives, dried minced onion, and season with salt and pepper to taste. Mix thoroughly until the ingredients are evenly blended.
Assemble the Chicken Pillows: Unroll the crescent roll dough and separate into rectangles by gently pressing the perforations to seal. Place a spoonful of the chicken mixture in the center of each rectangle. Fold the dough over the filling and pinch the edges securely to form balls or pillows.
Coat the Pillows: Dip each shaped chicken pillow into the melted butter, then roll it in the cup of panko breadcrumbs until fully coated. Place them on a baking sheet prepared for baking.
Bake the Chicken Pillows: Place the baking sheet in the preheated oven and bake for 20 to 25 minutes, until the pillows are golden brown and cooked through.
Make the Creamy Parmesan Sauce: While the pillows bake, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for about 1 minute to create a roux. Gradually add the milk while whisking continuously to avoid lumps. Crumble in the chicken bouillon cube or add granules, and season with salt and pepper. Continue cooking and whisking until the sauce thickens.
Finish the Sauce: Remove the sauce from heat and stir in the freshly grated Parmesan cheese until it melts completely and the sauce is smooth and creamy.
Serve: Plate the baked chicken pillows and generously drizzle or pour the creamy Parmesan sauce over them. Serve warm for the best flavor experience.

Notes

If you prefer a spicier kick, add a pinch of cayenne pepper or paprika to the chicken filling.
For a gluten-free version, substitute the crescent roll dough and breadcrumbs with gluten-free alternatives.
The creamy Parmesan sauce can be prepared ahead and gently reheated before serving.
Make sure to seal the dough edges well to prevent the filling from leaking during baking.
Use freshly grated Parmesan cheese for richer flavor and better melting quality.