chicken pockets
Had these Chicken Pockets at a card party at a local church. They were served with Cranberry Salad. I served them yesterday to my card party but I served them with a tossed salad. They go well with either salad. When I made them I used the light Crescent rolls, and light Cream Cheese. They have a Cream of Chicken soup sauce that goes with them. Next time I make them I think I would serve chicken gravy instead of the soup. One thing I did notice was that they don't reheat well. I think they would freeze well. I hope you try them and enjoy them.
prep time
cook time
30 Min
method
---
yield
Makes 12
Ingredients
- 3 packages refrigerated crescent rolls
- 8 ounces cream cheese, room temperature
- 2 cups cooked chicken (diced or shredded) about 2-3 chicken breast depending on the size.)
- 2 cups chopped frozen broccoli (defrosted)
- 2 tablespoons green onions diced
- 2 tablespoons diced pimento
- 6 tablespoons butter, room temperature
- 4 tablespoons milk
- - salt and pepper to taste.
- - can of cream of chicken soup, or chicken gravy.
- CRANBERRY SALAD
- 1 box raspberry jello
- 1 box orange jello
- 1 package unflavored knox gelatin
- 2 cups boiling water
- 2 cans jellied cranberry sauce
- 1 can crushed pineapple with juice.
How To Make chicken pockets
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Step 1Poach chicken in water until cooked threw. Let chicken cool, cut into small pieces or shred chicken.
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Step 2Mix together room temp. cream cheese, butter. Add diced onion, pimento, milk and salt and pepper. Stir in chicken and broccoli.
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Step 3Open Crescent Rolls, using 2 triangles place them side by side and pinch together to make a rectangle piece. Using about 2-3 Tbl. of filling, lay on one side of the crescent rectangle, fold remaining side of crescent rectangle over filling, press edges together, using a fork crimp edges of pocket, seal well to prevent filling from leaking out as them bake.
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Step 4Bake 350 degree oven for 25-30 min.till golden brown.
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Step 5Heat can of Cream of Chicken Soup with 1/2 can Milk, or your favorite Chicken Gravy.
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Step 6Serve Chicken Pocket with Cream of Chicken Sauce or Chicken Gravy.
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Step 7Cranberry salad, Place 2 jello's and knox gelatin in bowl. Add boiling water, stir well. Add Jellied Cranberry Sauce and crushed Pineapple with juice. Use mixer to blend everything together. Pour into 9x13 pan. Refrigerate. Best if made the night before. Cut into square and serve with Chicken Pockets.
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