Chicken Pockets
Chicken Pockets is an moderately easy dinner. Made with 2 cans crescent rolls, 3 oz. cream cheese, 2 tbsp. melted margarine, 1 tbsp. melted margarine and 2 c. cooked chicken, cubed, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
Blend cream cheese and margarine until smooth.
Add chicken, salt, pepper, milk and chives; mix well.
Separate rolls into rectangles.
Seal 2 rolls together, shaping into a square.
Eight squares should be made.
Spoon meat mixture onto center (approximately 1/2 cup).
Pull 4 corners of dough to center and seal edges.
Brush top of each with melted margarine (1 tablespoon).
Sprinkle with bread crumbs.
Bake on ungreased cookie sheet for 15 to 20 minutes until puffed up and light brown. Freezes well.
My family loves this recipe!
π· Perfect Pairings
Complete your meal with these
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