Chicken Pockets

Name: Chicken Pockets
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8 serving(s)
Ingredients: 2 chicken breasts, cooked and cubed; 1 (8 ounce) can refrigerated crescent dinner rolls; 2 (10 ounce) cans cream of chicken soup; 1 (10 ounce) can cream of mushroom soup; 1 (12 ounce) can evaporated milk; 1 (8 ounce) container sour cream; 2 cups of shredded cheddar cheese

Submitted by Tammi Jensen

"This is just a great comfort food on a cold night. My husband and kids love it. There will definitely be enough soup mixture left over for mashed potatoes."

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Ready In:: 45mins
Ingredients:: 7
Serves:: 8

ingredients

2 chicken breasts, cooked and cubed
1 (8 ounce) can refrigerated crescent dinner rolls
2 (10 ounce) cans cream of chicken soup
1 (10 ounce) can cream of mushroom soup
1 (12 ounce) can evaporated milk
1 (8 ounce) container sour cream
2 cups of shredded cheddar cheese

directions

Preheat oven to 375.
Place soups, milk, and sour cream in a medium saucepan and heat through.
On the bottom of a 13x9 pan spread a small amount of the soup mixture.
Take one crescrent roll and fill with a small amount of chicken and cheese.
Roll and secure, place in pan.
Repeat with all 8 rolls.
Place in oven and bake for 7-9 mins, or until rolls are lightly browned.
Remove from oven and cover each roll with a generous amount of the soup mixture.
Cover all with cheddar cheese.
Return to oven and bake til cheese is melted and soup is bubbly.