Shawna dislikes mushrooms with a passion! Her recipe does not include mushrooms. My daughter and son in law love to come over and eat when I make these. (they requested I add mushrooms to this recipe!!) BTW it is good either way.
serves4 or more
prep time10 Min
cook time20 Min
pilsbury* original crescent rolls
mushroom pieces chopped finely (small can & reserve juice)
chicken breast , skinless and boneless boiled and cubed
salt and pepper
PREHEAT OVEN TO 375*
How To Make
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.
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