Chicken Pockets

 

Chicken Pockets

 

 

Where to even begin. These yummy little pockets are filled with goodness and love! As always an easy make and a crowd pleaser.

 

Shopping list

 

Chicken

Fresh spinach

Cream cheese

Butter

Bread Crumbs

Cream of Chicken soup

Crescent Rolls- ( Spend the extra money and get the big and flakey rolls. The cheaper rolls are not as pliable and turns into a nightmare).

Poultry seasoning

Salt

Pepper

 

I like to get my chicken boiling. I like to use chicken tenders because they boil faster. I used about 1/2 pound of chicken per 1 can of crescent rolls.

 

I grabbed a handful of spinach and washed it. Then I just chopped it up into tiny little pieces.

 

Make sure the cream cheese is softened. Then add poultry seasoning along with salt and pepper. Add the chopped spinach into the cream cheese. Then you just mix it all up.

 

By this point your chicken should be cooked to perfection. Just shred that chicken up with a couple of forks. Should pull apart easily. Just dump that chicken in with the cream cheese and give it a stir.

 

Melt some butter in a bowl. I used Italian bread crumbs, just dump it into a bowl. You'll make a little assembly line.  

 

Unroll your crescent rolls. Then place a spoonful of the chicken cream cheese mixture into the crescent roll. Then form into a pocket and seal all the edges. I guess that really isn't a pocket. Oh well, too late to rename this recipe. After you have all your chicken pockets formed roll in butter and roll in the bread crumbs.

 

Place them on a slipat. Bake them at 350 degrees for about 15 minutes. Bake until golden and delicious. While these are baking away. Warm up the cream of chicken soup diluted with a little milk. Once these chicken pockets come out. Drizzle soup over the top of pockets are serve.