Chicken and Mushroom Pockets

Chicken And Mushroom Pockets Recipe

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Cathie Valentine

By
@cataharin

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

Rating:

★★★★★ 1 vote

Serves:
4 or more
Prep:
10 Min
Cook:
20 Min
Method:
Bake

Ingredients

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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)
  • 2-3
    chicken breast , skinless and boneless boiled and cubed
  • ·
    garlic powder
  • ·
    salt and pepper
  • PREHEAT OVEN TO 375*

How to Make Chicken and Mushroom Pockets

Step-by-Step

  1. 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.
  2. 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.

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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