Chicken Pockets
Chicken Pockets is an moderately easy dinner. Made with 5 c. cooked chicken, 4 oz. cream cheese, 3 tbsp. milk, 2 cans refrigerated crescent rolls and 2 to 3 c. crushed crouton crumbs, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Mix the chicken, cream cheese and milk together in a large bowl (hands work best); set aside.
Take the rolls out of the can and separate.
Taking 2 at a time, pinch 2 triangles of dough together to form a rectangle.
Separate chicken evenly onto rectangles.
Take corners of each rectangle and fold into ball. Dip ball into melted butter and then into crouton crumbs.
Place balls on a greased cookie sheet and place in preheated 375Β° oven for 10 to 12 minutes, until dough has risen and browned.
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