1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or spray it with non-stick cooking spray.

2. Make the filling. In a medium mixing bowl, combine the shredded chicken, softened cream cheese, chopped green onions, salt, and pepper. Mix well until fully incorporated.

3. Prepare the crescent dough. Unroll the crescent dough and separate it into 8 triangles. If using crescent dough sheets, cut into squares.

4. Assemble the pillows. Spoon about 2 tablespoons of the chicken mixture onto the wide end of each dough triangle. Fold the corners and edges around the filling to form a sealed pillow shape.

5. Coat the pillows. Brush each pillow with melted butter and roll in seasoned breadcrumbs until fully coated.

6. Bake the pillows. Place them on the prepared baking sheet and bake for 20–25 minutes, or until golden brown and cooked through.

7. Make the creamy parmesan sauce. While the pillows bake, melt butter in a saucepan over medium heat. Whisk in the flour and cook for 1–2 minutes. Slowly add chicken broth and half-and-half, whisking continuously to avoid lumps. Simmer until thickened, then stir in Parmesan cheese and garlic powder. Season with salt and pepper.

8. Serve and enjoy. Spoon the warm parmesan sauce over the baked chicken pillows and serve immediately.