Chicken Pockets

Ingredients

• 1 (3 ounce) package cream cheese
• 3 tablespoons butter, melted
• 2 cups cooked chicken
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons milk
• 1 tablespoon chives or green onion, chopped
• 1 (8 count) can refrigerated crescent rolls
• 3/4 cup seasoned croutons, crushed
• Sauce

Directions

• 1. Soften cream cheese.
• 2. Preheat oven to 350 degrees. Spray cookie sheet with cooking spray.
• 3. Combine cream cheese with 2 tablespoons of the melted butter.
• 4. Shred cooked chicken or cut into small pieces. Add chicken, salt, pepper, milk and chives or green onion.
• 5. Separate roll dough into 4 squares, pinching together seams.
• 6. Spoon 1/4 the chicken mixture onto each. Fold up, sealing seams with wet fingertips.
• 7. Brush with remaining 1 tablespoon melted butter and sprinkle with crushed croutons.
• 8. Bake uncovered for 20 minutes or until golden brown. Top with sauce, if desired.

Servings

• 4

Tips

For smaller portions: Separate dough into triangles; Use half the amount of chicken mixture to fill; Roll up beginning at wide end of triangle. Seal edges; Bake 10 minutes.

Ingredients

• 1 (10 ounce) can cream of chicken soup
• 1 cup sour cream

Directions

• Mix together and heat. Spoon over baked chicken pockets.