Staci's Chicken Pockets4 to 5 medium chicken breasts cooked and chopped
1 8 0z package cream cheese (fat free or light) softened to room temperature
1 Tbsp dried chives
Dash of garlic powder
2 Tbsp softened butter or margarine
4 Tbsp skim milk
2 cans Pillsbury reduced fat crescent rolls (16 total triangles)
1 can reduced sodium cream of chicken soup (optional for topping)
Boil chicken for 20 minutes until no longer pink. Cool and chop into small pieces. Mix softened cream cheese, chives, garlic, butter and milk in a bowl. To assemble, press 2 rolls together to form a rectangle and put in a about 3 tablespoons of filling. Bring sides up and press together to seal. Bake at 350 degrees on an lightly greased cookie sheet for 15-20 minutes until lightly golden brown. Cool slightly and if desired top with a gravy of cream of chicken soup diluted with milk. These freeze very well, just thaw and bake. Serves about 8.
1 8 0z package cream cheese (fat free or light) softened to room temperature
1 Tbsp dried chives
Dash of garlic powder
2 Tbsp softened butter or margarine
4 Tbsp skim milk
2 cans Pillsbury reduced fat crescent rolls (16 total triangles)
1 can reduced sodium cream of chicken soup (optional for topping)
Boil chicken for 20 minutes until no longer pink. Cool and chop into small pieces. Mix softened cream cheese, chives, garlic, butter and milk in a bowl. To assemble, press 2 rolls together to form a rectangle and put in a about 3 tablespoons of filling. Bring sides up and press together to seal. Bake at 350 degrees on an lightly greased cookie sheet for 15-20 minutes until lightly golden brown. Cool slightly and if desired top with a gravy of cream of chicken soup diluted with milk. These freeze very well, just thaw and bake. Serves about 8.
I love the recipes - may favorite part of this blog. Can't wait to try these! xoxo
ReplyDeleteCool let me know when you make them. I'll be posting more recipes stay tuned. Thanks for checking in!
ReplyDeleteOh these look so good. Thanks for sharing.
ReplyDelete