Preheat your oven to 375°F (190°C) and grease a large baking sheet.

In a mixing bowl, combine your cooked shredded chicken, softened cream cheese, chopped green onions, salt, and pepper.

Unroll the tubes of refrigerated crescent rolls and separate the dough into individual triangles.

Spoon a generous heaping tablespoon of the creamy chicken mixture onto the wide end of each triangle.

Roll up each triangle, pinching the edges tightly to seal the pillows.

Dip each pillow in melted butter and then roll them in Italian-seasoned breadcrumbs.

Arrange the pillows on your greased baking sheet and bake for 20-25 minutes until golden brown.

Melt 4 tablespoons of butter in a saucepan, whisk in the flour to make a roux.

Whisk in the chicken broth and milk until smooth and simmer for 5-7 minutes.

Stir in grated Parmesan cheese, salt, and pepper, and cook until melted and creamy.

Serve the baked Chicken Pillows warm, topped with the creamy Parmesan sauce.