Don’t sleep on Chicken Pillows! We recommend you take that suggestion literally and metaphorically. Physically sleeping on your food isn’t a great idea (that could get hot!), but we also highly suggest not missing out on this exciting dish. Once you bite into the crispy crescent rolls filled with creamy, cheesy, shredded chicken, you’ll be dreaming of them forever and ever. You’ll wake up knowing exactly what you want for dinner and hey, that’s a win in and of itself. No more snooze fests at dinnertime; Chicken Pillows are way too fluffy and fun for that!
Ingredients
- 4 cups chicken, cooked and shredded
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup milk
- 1/4 cup parmesan cheese, grated
- 2 cloves garlic, pressed or minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1/4 cup green onion, chopped
- 2 (4-ounce) packages crescent rolls
- 1 tablespoon butter, melted
- 1/4 cup Italian breadcrumbs or panko breadcrumbs
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease a baking sheet.
Step 3 –In a large bowl, add the shredded chicken, the cream cheese, the milk, the parmesan, the garlic, the oregano, the basil, the thyme, and the green onion and mix until combined.
Step 4 –Unroll one of the crescent rolls and press the diagonal seams together. Cut it into 4 equal rectangles. Repeat with the second package of crescent rolls, for a total of 8 rectangles.
Step 5 –Fill each of the crescent roll rectangles with 1/8 of the chicken mixture.
Step 6 –Pull the edges of each of the crescent roll rectangles over the top of the chicken mixtures and close to make a round pillow.
Step 7 –Place the stuffed crescent rolls seam-side down onto the prepared baking sheet.
Step 8 –Brush the tops of the stuffed crescent rolls with the butter, then sprinkle with the breadcrumbs.
Step 9 –Bake the stuffed crescent rolls until the dough is cooked and the tops are golden-brown, about 18-23 minutes.
Step 10 –Serve.
