Delicious chicken pillows filled with a creamy mixture and topped with a rich Parmesan sauce.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:20 minutes
Total Time:40 minutes
Yield:4 servings 1x
Category:Main Dish
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
2 cups cooked chicken, shredded
1 cup cream cheese, softened
1 cup shredded cheddar cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
1 package (8 oz) refrigerated crescent roll dough
1/4 cup butter, melted
1/2 cup grated Parmesan cheese
1/2 cup heavy cream
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 375°F.
In a large bowl, combine the shredded chicken, cream cheese, cheddar cheese, garlic powder, onion powder, salt, and black pepper. Mix until well combined.
Unroll the crescent roll dough and separate it into triangles.
Place a generous tablespoon of the chicken mixture at the wide end of each triangle. Roll the dough around the filling, starting from the wide end and tucking in the sides as you go to form a pillow shape.
Place the chicken pillows on a greased baking sheet. Brush the tops with melted butter and sprinkle with Parmesan cheese.
Bake in the preheated oven for 15-20 minutes, or until golden brown.
While the pillows are baking, prepare the creamy Parmesan sauce. In a small saucepan over medium heat, combine the heavy cream and remaining Parmesan cheese. Stir until the cheese is melted and the sauce is smooth.
Once the chicken pillows are done, remove them from the oven and drizzle the creamy Parmesan sauce over the top. Garnish with chopped parsley before serving.
Notes
For a lighter version, substitute the cream cheese with Greek yogurt.
For added flavor, mix in some chopped spinach or sun-dried tomatoes into the chicken filling.