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Chicken Pockets

Chicken Pockets

1 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 package (3 oz.) cream cheese
2 tablespoons margarine
2 cups cooked chicken, cubed
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons milk
1 tablespoon chopped chives or onions
1 can (8 oz.) crescent dinner rolls
3/4 cup seasoned croutons, crushed
1 tablespoon margarine, melted
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Let's Make It
Preheat oven to 350°F. In a medium bowl, blend cream cheese and 2 tablespoons margarine until smooth. Add the next five ingredients and mix well.
Separate crescent dough into four rectangles; firmly press perforations to seal. Spoon 1/2 chicken mixture into center of each rectangle. Pull four corners of dough to top center of chicken mixture, twist slightly to seal edges. Mix croutons with the remaining tablespoon of margarine and sprinkle on top of pockets.
Bake on an ungreased cookie sheet for 20 to 25 minutes or until golden brown. Refrigerate any leftovers. Can be made ahead and frozen.
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