Creamy Chicken Pockets

Creamy Chicken Pockets

1 Cup diced, cooked chicken breasts
3 oz softened cream cheese
1 t grated onion
minced garlic clove
1/2 t parsley (fresh or dried)
splash of milk
salt/pepper
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2 T  bread crumbs (I often add smoked paprika to this)
1 T melted butter
1/2 packet of crescent rolls (4 rolls)

*This recipe will make 2 packets, you can double to make four allowing you to use the whole can of crescent rolls




Mix the first 7 ingredients together to make filling.
Press 2  rolls into a rectangle  and place half of the chicken mixture in the center. 
Fold the rolls over and seal. I always end up making mine the shape of a large thick hamburger.



Brush the pocket with butter and coat with bread crumbs.
Bake in 350 degree oven for 25-30 minutes.



Here are our "fancy" sides we had with it! 



*To freeze this recipe, put the chicken mixture in a bag and label, freeze the can of crescent rolls as is, and (if you want) freeze the bread crumbs in a separate bag.
*On dinner morning thaw, and assemble that evening.
*I don't find it necessary to freeze the breadcrumbs because they keep year round in the refrigerator.  I also use the 4 leftover rolls for something else, because as a family of 2, we don't really want to eat the same meal twice in a row. I do double the chicken recipe and use it later with a fresh can of crescents, though!

*This recipe is adapted from Once-a-Month Cooking by Mimi Wilson and Mary Beth Lagerborg.  I found that the original recipe needed a little spicing and creaming up.