Savory Crescent Chicken Pockets

"This dish is so simple, yet when you eat it, you feel like a gourmet chef! Anyone you serve it to will feel the same!"
 
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photo by Morse Force photo by Morse Force
photo by Morse Force
photo by megs_ photo by megs_
Ready In:
55mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • Heat oven to 350. In medium bowl, blend cream cheese and 2 T.butter until smooth. Add next 6 ing. Mixing well Separate crescent rolls into 4 rectangles;firmly press perforations to seal. Spoon ½ cup meat mixture onto center of each rectangle. Pull four corners of dough to top center of chicken mixture,twist slightly and seal edges. Brush tops with 1T.butter (or use the butter crescents and leave this step off). Place on ungreased cookie sheet. Bake at 350 for 20-25minutes or until golden brown.

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Reviews

  1. This is one of my family’s very favorite dinners! We add chopped mushrooms and a little garlic powder to the mix. We omit pimento and sprinkle Italian bread crumbs on top.
     
  2. Great Recipe! I will definitely be making these again and again!<br/><br/>To the recipe: I added onion powder and dried chives (didn't have fresh), And..After I sealed up the edges of the crescents, I brushed with butter and added Italian bread crumbs to the top before putting in the oven. And I did NOT add the pimento. DELISH!
     
  3. These are the best! I used reduced fat cream cheese, reduced fat crescent rolls, and omitted the milk/pimentos. I also used a dash of onion powder instead of the chopped onion. So yummy -- the perfect lunch! Thanks for sharing.
     
  4. SPRING PAC 2009: This recipe goes together quickly and is a nice dish for when you are in a hurry. I think it needs a little more flavor so next time I will cook my chicken differently other than boiling in poultry seasoning...maybe some garlic? The kids really liked it and I enjoyed the flavor that the pimento gave it.
     
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Tweaks

  1. These are the best! I used reduced fat cream cheese, reduced fat crescent rolls, and omitted the milk/pimentos. I also used a dash of onion powder instead of the chopped onion. So yummy -- the perfect lunch! Thanks for sharing.
     

RECIPE SUBMITTED BY

I have loved to experiment with food for as long as I can remember. I was lucky enough to have a Mother who would endulge me to create my on concoctions as a child. Some edible, and some not! She would also let me help as I could, and I do the same for mine too. There was a time in my adult life when cooking did not take prescedence over running my own business and 3 girls schedules taking our family in 50 different directions! I found this website in hopes of new creative recipes, but ended up with so much more. I now sit down on Sunday, create my mealplan for the week from the recipes saved in my cookbooks, send it to the shopping list, add any other essentials (milk, bread, etc.), head off to the grocery nd I'm set for the coming week with very little planning time. It's not the prep time that bothers me once I'm home from my busy day, it's the coordination of what to serve for the meal itself! I love using the crockpot for my maindishes. You know it's bad when my 6yr old says "We aren't eating 'AT' the crockpot again are we?" The crockpot is not just an object in my kitchen, it is a perminent location! Whether it be for my family, friends, church family or neighbors, cooking is my therapy and I love it...even when it turns out bad! And it has! <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">
 
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