Chicken and Mushroom Pockets

Chicken And Mushroom Pockets Recipe

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Cathie Valentine


My daughter and son in law love to come over and eat when I make these.

★★★★★ 1 vote
4 or more
10 Min
20 Min


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2 can(s)
pilsbury* original crescent rolls
8 oz
cream cheese-softened
1 can(s)
mushroom pieces chopped finely (small can & reserve juice)
chicken breast , skinless and boneless boiled and cubed
garlic powder
salt and pepper


How to Make Chicken and Mushroom Pockets


  • 1Mix cream cheese with about 2 teaspoonfuls of reserved mushroom juice using a hand mixer. Season with garlic powder, salt and pepper to taste. Add mushroom pieces and chicken and mix well. Add a little more mushroom juice if too stiff.
  • 2Use 2 crescent rolls for each pocket. Roll the 2 crescent rolls to seal seam. Place 1/8 of mixture in middle of crescent rolls. Fold and press ends together to seal. Place on nonstick cookie sheet. Repeat with remainder of ingredients. (will make 8 pockets) Cook at 375 degrees for 20 minutes or until golden brown.

Printable Recipe Card

About Chicken and Mushroom Pockets

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, For Kids

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