Description
A comforting dish featuring shredded chicken and cream cheese stuffed into flaky pastry and topped with a rich parmesan cream sauce.
Ingredients
2 cups cooked chicken, shredded
4 oz cream cheese, softened
1/4 cup green onions, chopped
1/2 tsp garlic powder
1/2 tsp onion powder
2 cans (8 oz each) refrigerated crescent rolls
1/2 cup butter, melted
1 cup Panko breadcrumbs
2 cups heavy cream
1 cup Parmesan cheese, grated
2 cloves garlic, minced
Instructions
Step 1: Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
Step 2: Mix chicken, cream cheese, onions, spices, and 2 tbsp of melted butter in a bowl.
Step 3: Unroll crescent dough and pinch seams into rectangles.
Step 4: Place chicken filling on dough and fold corners into a pillow shape.
Step 5: Dip pillows in melted butter and then in Panko breadcrumbs.
Step 6: Bake for 20-25 minutes until golden brown.
Step 7: In a pan, simmer cream and minced garlic for 5 minutes.
Step 8: Stir in Parmesan until the sauce is thick and smooth.
Step 9: Drizzle sauce over hot pillows and serve immediately.
Notes
Use rotisserie chicken for a faster prep time. Ensure the sauce does not boil once the cheese is added to prevent separation.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pillow
- Calories: 450 kcal
- Sugar: 4g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 110mg
