Description
Cheesy Chicken Pillow Delight is a comforting baked dish featuring tender shredded chicken mixed with creamy cheese and herbs, wrapped in flaky crescent roll dough, baked to golden perfection and served with a rich, creamy Parmesan sauce. Perfect as a hearty appetizer or main course for family gatherings or cozy dinners.
Ingredients
Scale
Chicken 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
Dough and Coating
- 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
Instructions
- Prepare Chicken Filling: In a bowl, combine the cooked shredded chicken breast, softened cream cheese, dried chives, dried minced onion, and salt and pepper to taste. Mix thoroughly until the filling is well blended.
- Prepare Crescent Dough: Preheat your oven to 350°F (175°C). Unroll the Pillsbury crescent roll dough and separate it into rectangles. Spoon the chicken mixture onto each rectangle, then carefully shape each into a ball, completely enclosing the filling inside the dough.
- Coat Chicken Pillows: Dip each dough ball into the melted salted butter, then roll it in the panko breadcrumbs until fully coated. This will create a crispy and golden exterior when baked.
- Bake Chicken Pillows: Place the coated chicken pillows on a baking sheet lined with parchment paper or a lightly greased pan. Bake in the preheated oven for 20-25 minutes, or until the pillows are golden brown and cooked through.
- Make Creamy Parmesan Sauce: While the chicken pillows bake, melt 3 tablespoons of salted butter in a saucepan over medium heat. Whisk in the all-purpose flour to form a roux and cook for about 1-2 minutes to eliminate the raw flour taste.
- Finish Sauce: Gradually add 1 ½ cups of milk to the roux while whisking to avoid lumps. Stir in the chicken bouillon cube or granules, salt, and black pepper. Continue cooking and stirring until the sauce thickens, about 5-7 minutes.
- Add Parmesan Cheese: Remove the thickened sauce from heat and stir in 3/4 cup of freshly grated Parmesan cheese until it melts completely and the sauce is smooth and creamy.
- Serve: Serve the warm cheesy chicken pillows drizzled or dipped in the creamy Parmesan sauce for a delicious and satisfying meal.
Notes
- For extra flavor, add garlic powder or paprika to the chicken filling.
- Ensure the dough balls are sealed well to prevent filling from leaking during baking.
- Panko breadcrumbs add extra crispiness; regular breadcrumbs can be used as a substitute but will be less crunchy.
- You can prepare the chicken filling a day ahead to save time on cooking day.
- Use freshly grated Parmesan for best melting and flavor; pre-grated varieties can be used but may alter texture slightly.
