Creamy Chicken Pillows Parmesan (Printable Version)
Tender chicken-filled pillows baked and topped with rich Parmesan sauce for a comforting dish.
# Ingredients Required:
→ Filling
01 -
480g cooked shredded chicken
02 -
225g cream cheese, softened
03 -
60g chopped green onions
04 -
Salt and black pepper, to taste
→ Pillows
05 -
2 tubes (about 226g) refrigerated crescent roll dough
06 -
60g melted butter
07 -
60g Italian-seasoned breadcrumbs
→ Parmesan sauce
08 -
60g unsalted butter
09 -
30g all-purpose flour
10 -
480ml chicken broth
11 -
240ml milk
12 -
50g grated Parmesan cheese
13 -
Salt and black pepper, to taste
# Guide to Cooking:
01 -
Set oven temperature to 190°C (375°F) to prepare for baking.
02 -
In a mixing bowl, combine shredded chicken, softened cream cheese, chopped green onions, and season with salt and black pepper until evenly mixed.
03 -
Unroll crescent dough and separate into individual triangles. Spoon the chicken filling onto each triangle, then roll tightly to form pillows.
04 -
Dip each pillow into melted butter, then evenly coat with Italian-seasoned breadcrumbs.
05 -
Arrange the coated pillows on a baking sheet and bake in the preheated oven for 12-15 minutes or until golden brown.
06 -
Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute to form a roux.
07 -
Gradually whisk in chicken broth and milk, stirring constantly until smooth and thickened.
08 -
Incorporate grated Parmesan cheese, season with salt and black pepper, and continue stirring until the cheese melts and the sauce is creamy.
09 -
Plate the baked chicken pillows alongside the creamy Parmesan sauce for dipping or drizzling.
# Extra Suggestions:
01 -
Use room temperature cream cheese for easier mixing. Ensure the sauce is whisked constantly to avoid lumps.