Thursday, July 29, 2010

Chicken Pockets

As you have probably noticed, most of my recipes are not gourmet or very fancy. This one is very basic but so loved by our youngest daughter - Meg. This is one of her favorites and it is also one of my easiest quick dinners. Okay - maybe not the healthiest but you can adjust it accordingly-light cream cheese,etc. Our middle daughter doesn't care for canned chicken - she swears it is tuna and she isn't a tuna fan. You can use any cooked, diced chicken! Enjoy!

Chicken Pockets

1 large can of white meat chicken, drained (or any diced white meat chicken)
8 oz cream cheese, softened
1 Tbsp. softened butter
Minced onion
1 Tbsp. milk
Salt and pepper to taste
2 cans crescent rolls

Soften cream cheese and butter. Add chicken and rest of ingredients. Make a rectangle out of 2 crescent rolls, pinching the seam together. Put a large spoonful of chicken mixture into middle of rectangle. Pull up all four corners pinching seams to form a pocket. Bake at 375 til golden brown – won’t take very long. Serve warm with salad or veggie!

Printable Version

1 comment:

Chef Bee said...

I this recipe. I use cream cheese in many recipes and people always comment on how creamy my dishes are. It adds to almost everything.

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