Monday, January 30, 2012

Chicken Pockets

recipe adapted from a recipe from Robyn Stafford

1 cooked shredded chicken breast or one can of canned chicken
1-2 cups of chopped broccoli
3 oz. cream cheese
2 tablespoons butter, melted
onion powder to taste
garlic powder to taste
handful of Parmesan cheese

Mix together in a small bowl.
1-2 packages Crescent rolls (depending on how many you are feeding and how full you want your pockets)
1/2 cup butter, melted
1 1/2 cups Italian bread crumbs

Open package of rolls. Lay them out on pan and configure them into desired shape, fill with filling and pinch shut. Here are two different shapes you can make:

Dip each pocket into 1 melter butter butter then bread crumbs. Place on cookie sheet. Bake at 350 degrees for 20 minutes.

1 can cream of chicken soup, diluted with milk, if you want thicker sauce don't add full can of milk.

Heat slowly in small sauce pan over stove or microwave.

After baking serve with sauce.
This recipe came from my fabulous mother in law and I added some of my own things to make it my own. We LOVE this meal, but our kids aren't fans yet, so we usually cut some of the chicken breast off before shredding for them and save them some broccoli and serve it with rice or just cook them up some noodles. I have served this for guests many times and always get a great response. We have put chopped spinach in the pockets instead of broccoli and served broccoli on the side also. Hope you enjoy this meal as much as we do! Feel free to make it your own as well.

1 comment:

Matthew Gambrel said...

Yah, these are really good! We don't actually make ours into a pocket...we just roll it up like a crescent and pinch the ends together.