Description
Cheesy Chicken Pillow Delight is a savory baked appetizer featuring tender shredded chicken blended with cream cheese and herbs, wrapped in flaky crescent roll dough, coated in buttery Panko breadcrumbs, and baked to golden perfection. Topped with a luscious creamy Parmesan sauce, this comforting dish is perfect for gatherings or a hearty snack.
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 the Chicken Filling: In a mixing bowl, combine the cooked, shredded chicken breast with softened cream cheese, dried chives, dried minced onion, salt, and pepper. Mix thoroughly until well combined to create a flavorful chicken filling.
- Preheat and Shape Pillows: Preheat your oven to 350°F (175°C). Unroll the crescent roll dough and separate into rectangles rather than triangles to accommodate the filling. Spoon a portion of the chicken mixture onto each rectangle and shape the dough around the filling to form small balls or pillows.
- Coat the Pillows: Dip each formed pillow into the melted butter, then roll them in the Panko breadcrumbs until fully coated. This will create a crispy, golden crust when baked.
- Bake the Chicken Pillows: Arrange the coated pillows on a baking sheet lined with parchment paper or a silicone mat. Bake in the preheated oven for 20 to 25 minutes or until they are golden brown and cooked through.
- Make the Creamy Parmesan Sauce: While the pillows bake, melt the 3 tablespoons of butter in a saucepan over medium heat. Whisk in the all-purpose flour to form a roux and cook for about 1 to 2 minutes, stirring constantly to avoid lumps. Gradually add the milk, stirring continuously. Crumble the chicken bouillon cube or add bouillon granules, then add salt and black pepper. Continue cooking while stirring until the sauce thickens.
- Add Parmesan Cheese: Remove the sauce from heat and stir in the freshly grated Parmesan cheese until melted and smooth, creating a rich, creamy topping.
- Serve: Once the chicken pillows are baked and golden, arrange them on a serving platter and pour or spoon the warm creamy Parmesan sauce over them. Serve immediately for the best taste and texture.
Notes
- If fresh herbs are preferred, substitute 1 tablespoon each of fresh chives and minced onion for the dried versions.
- Panko breadcrumbs can be substituted with regular breadcrumbs, though the texture will be less crispy.
- You can prepare the chicken filling a day ahead and refrigerate to save time on baking day.
- Make sure the cream cheese is softened to easily blend with the chicken filling.
- For a spicier twist, add a pinch of cayenne pepper or red pepper flakes to the chicken mixture.
- The crescent dough rectangles ensure a better seal around the filling to prevent leakage during baking.
