Description
Delightful, fluffy pockets stuffed with tender chicken and topped with a rich, creamy Parmesan sauce.
Ingredients
Scale
- 2 cups Shredded Chicken
- 8 oz Cream Cheese
- 1 cup Mozzarella Cheese
- 1 cup Cheddar Cheese
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 2 tablespoons Dried Parsley
- Salt & Pepper to taste
- 2 cans Crescent Roll Dough
- 4 tablespoons Butter
- 3 tablespoons Flour
- 1 cup Milk
- 1 cup Heavy Cream
- 1 cup Parmesan Cheese
- 1 cup Breadcrumbs
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Combine the shredded chicken, cream cheese, mozzarella cheese, cheddar cheese, garlic powder, onion powder, parsley, salt, and pepper in a medium bowl.
- Open the crescent roll dough and separate it into triangles. Scoop the chicken mixture onto the wide end of each triangle.
- Roll the triangles up from the wide end to the narrow end, pinching the sides to seal.
- Place the pillows on the prepared baking sheet and set aside.
- For the sauce, melt butter in a saucepan over medium heat. Stir in the flour to make a roux and cook for 1-2 minutes.
- Whisk in the milk and cream, stirring continuously until thickened. Stir in the parmesan cheese until melted and smooth.
- Pour the sauce over the chicken pillows before baking.
- Bake for 20-25 minutes until golden brown and bubbly.
Notes
Serve with a green salad or garlic bread. Freeze leftovers for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pillow
- Calories: 400
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg