Shawna's Chicken and Mushroom Pockets
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2 can(s)pilsbury* original crescent rolls
8 ozcream cheese-softened
1 can(s)mushroom pieces chopped finely (small can & reserve juice)
2-3chicken breast , skinless and boneless boiled and cubed
·salt and pepper
PREHEAT OVEN TO 375*
How to Make Shawna's Chicken and Mushroom Pockets
- Mix 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.
- Use 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.