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

In a mixing bowl, combine the cooked shredded chicken, softened cream cheese, chopped green onions, salt, and pepper until well mixed.

Unroll the refrigerated crescent roll dough and separate into individual triangles.

Place a generous tablespoon of chicken filling at the wide end of each triangle, then roll the dough tightly around the filling.

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

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

In a saucepan, melt butter over medium heat, whisk in flour, then gradually add chicken broth and milk, simmering until thickened.

Stir in grated Parmesan cheese until melted and smooth, then drizzle over baked Chicken Pillows and serve warm.