Tuesday, January 20, 2009

{Lindsey's Chicken Pockets}

Here's what you need:

2 cans of chicken or about 1 cup of cooked chicken, cubed
1 bag/box of herb seasoned croutons, crushed
1/2 cup butter, melted
1 (8 oz.) container of cream cheese with chives
2 (8 count) can of crescent rolls (like Pillsbury)
1 (5 oz.) can sliced water chestnuts
1 (7 oz.) can sliced mushrooms
Optional: Craisens, green onions, almonds or other nuts
1 (10 oz.) can of cream of chicken soup
2/3 cup milk

In a bowl combine the chicken, cream cheese, water chestnuts, and mushrooms. Melt the butter in a separate dish. Pour crushed croutons into a third dish. Open crescent rolls and press two together to make a rectangle. You will end up with four from each can for a total of eight. Place a spoonful of chicken mixture and seal the the edges. Roll in melted butter then in crushed croutons. Place on ungreased baking sheet. Bake at 375 for 15-20 minutes.

Heat the milk and cream of chicken soup together. Serve as gravy over baked chicken pockets.


Daryo Tabayani Siampa said...

Very Interesting article. Nice to visit your blog again. Good luck.

Angie and Mike said...

We LOVED them! Every kid included! Thanks for an awesome dinner!