Recipe Details
- 1 pkg of Crescent rolls, we use the jumbo size so they’re easier to fill.
- 1 can of cooked/ shredded chicken
- 1/2 package of cream cheese (softened)
- 1/2 cup of sour cream (some use ¼ cup butter, room temp)
- 1 t. garlic salt
- 1/4 cup of diced green onions
- 1 can of cream of chicken soup
- 1/2 cup of sour cream
- 1/2 lemon juiced
- 2 T melted butter
- 1/4 cup Panko or bread crumbs
- 1/4 cup shredded Parmesan cheese
- Parsley (optional)
For the Filling:
1 can of cooked/ shredded chicken
1/2 package of cream cheese (softened)
1/2 cup of sour cream (some use ¼ cup butter, room temp)
1 t. garlic salt
1/4 cup of diced green onions
For the Sauce:
1 can of cream of chicken soup
1/2 cup of sour cream
1/2 lemon juiced
For the Crunchy Topping:
2 T melted butter
1/4 cup Panko or bread crumbs
1/4 cup shredded Parmesan cheese
Parsley (optional)
Alternate Topping:
1 sleeve of Ritz crackers, crushed and in a separate bowl.
1 egg, beaten with 1 tsp water.
Dip tops of pillows into egg wash and then into cracker crumbs. Set aside on a baking sheet; continue with remaining “pillows”.
Directions: Roll out crescent rolls and let them warm up a little so they’re easier to stretch.
Combine chicken, cream cheese, sour cream, garlic salt, and onions in a mixing bowl to make filling.
Use 2-3 Tablespoons of filling for each roll. Place filling on the big end of crescent roll. Gently roll like a normal crescent roll, tucking in the edges as needed, to prevent the filling from pouring out while cooking.
Brush the tops of the crescent rolls with a little bit of melted butter, then sprinkle bread crumbs, Parmesan cheese, and a little parsley on top.
Bake at 350 degrees for 15-17 minutes, or until the bottoms of the rolls are a light golden brown.
Meanwhile, combine cream of chicken soup, lemon juice, and sour cream in a medium saucepan. And cook over medium heat until hot.
Top the chicken pillows with sauce and serve!