Ingredients
- 2 cups cooked shredded chicken
- 8 ounces cream cheese, softened
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (8 ounces) refrigerated crescent roll dough
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk or half-and-half
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a baking dish.
- In a mixing bowl, combine shredded chicken, softened cream cheese, salt, and pepper until smooth and blended.
- Separate crescent roll dough into triangles and place about 2 tablespoons of filling in the center of each.
- Fold dough over the filling, pinch edges to seal, and place seam-side down in baking dish.
- Bake for 18 to 22 minutes until golden brown.
- While baking, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute.
- Slowly whisk in milk and cook until sauce begins to thicken.
- Stir in Parmesan cheese, salt, and pepper. Cook until smooth and creamy.
- Spoon warm sauce over baked chicken pillows and serve.
Notes
- Add garlic powder or Italian seasoning to the filling for extra flavor.
- Mix in chopped spinach or mushrooms for a veggie boost.
- Use mozzarella or cheddar for a different cheesy twist.
- Freeze unbaked pillows and bake directly from frozen, adding extra time.
- Reheat in oven with extra sauce for best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 portion (2 pillows with sauce)
- Calories: 510
- Sugar: 3g
- Sodium: 860mg
- Fat: 34g
- Saturated Fat: 17g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 105mg
