Description
Golden, flaky crescent rolls stuffed with a creamy chicken and cream cheese filling, baked until crisp outside and warm inside—a versatile, comforting dinner perfect for busy nights or parties.
Ingredients
2 cups cooked chicken, shredded (rotisserie, leftover, or canned)
8 oz (225 g) cream cheese, softened
2–3 green onions, chopped (or ¼ cup minced onion)
1 tsp garlic powder
½ tsp dried parsley or Italian seasoning
Salt and black pepper, to taste
2 (8 oz) cans crescent roll dough
3 tbsp butter, melted
½ cup breadcrumbs or Panko
Optional: ¼ cup grated Parmesan cheese, chopped fresh herbs, gravy for serving
Instructions
Preheat oven to 375°F (190°C). Line a baking sheet with parchment or lightly grease it.
In a mixing bowl, combine shredded chicken, softened cream cheese, green onions, garlic powder, dried parsley or Italian seasoning, salt, and pepper. Mix until smooth and well combined.
Unroll crescent dough. If needed, press seams together to form rectangles. Spoon 1–3 tablespoons of chicken filling onto each piece of dough.
Fold or wrap dough around filling to enclose completely, pinching seams to seal. Place seam-side down on the prepared baking sheet.
Brush tops with melted butter, then roll or sprinkle with breadcrumbs (and Parmesan if using) for a crisp coating.
Bake for 15–25 minutes, or until golden brown and heated through.
Allow pillows to rest for a few minutes before serving. Serve plain or with gravy or dipping sauces.
Notes
Use rotisserie chicken for convenience and flavor.
Leftovers stored in an airtight container for 3–4 days or frozen for up to 2–3 months.
For extra crunch, use Panko breadcrumbs or crushed crackers.
To lighten the recipe, swap part of the cream cheese for Greek yogurt or use low-fat options.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American