2packagesPillsbury Crescent Rolls or Crescent Creations
½cupItalian style bread crumbs
½teaspoonchicken bouillon granulesoptional
Preheat oven to 375°F/190°C and line a baking sheet with a silicone baking mat, parchment paper, or greased foil.
In a large bowl, cream the butter and cream cheese together until smooth. Mix in the onion powder, chives, green onion, and shredded chicken. Salt and pepper to taste.
Unroll the crescent dough and pinch seams together, if needed, to get four rectangles out of each sheet (8 rectangles total). Spoon about a 1/2 cup of the chicken mixture onto the center of each rectangle. Bring the corners of the dough together and pinch to seal.
In a dish or bowl, combine the Panko and Italian bread crumbs. Melted butter in a separate dish.
Dip each chicken pillow in the melted butter, or brush the butter on with a pastry brush. Then roll it in the crumb mixture and place it on the baking sheet seam-side-down.
Bake for 20-25 minutes, until edges are golden brown.
Meanwhile, in a medium saucepan, melt the butter for the sauce over medium heat. Whisk in the flour, stirring constantly for 1-2 minutes, until golden and bubbly. Slowly whisk in the milk. Then add the chicken bouillon, salt, and pepper. Stir constantly for about 2-3 minutes, until the sauce thickens (adjust heat if needed to avoid burning). Whisk in the Parmesan cheese until melted and combined. Remove from heat and stir in the sour cream. Thin the sauce with more milk, if needed.
Serve the chicken pillows warm with the Parmesan cream sauce.
Preparing for the freezer:
Instead of putting the baking sheet with the chicken pillows into the oven to bake, put them in the freezer. Let the chicken pillows freeze for and hour or two, then transfer them into a large resealable freezer bag and keep frozen for up to a month.
Prepare after freezing:
Take the chicken pillows out of the freezer and let them thaw. Then bake according to the directions above.