Chicken Pockets

I'm all about a quick and easy dinner. When life is hectic (as it so often is with a toddler running all over the house...) I just want something tasty that won't take me an hour to make. Chicken Pockets to the rescue!

I've had several similar recipes of this fall into my lap, but the best by far came from my cousin-in-law Colie. Thanks for sharing this wonderful meal with me and my family!

What you need:

2 crescent roll packages (8 count each)
1 can of chicken chunks (about 14 oz)
1 8 oz package cream cheese
3 green onions, chopped
1/4 cup melted butter
1 column of Ritz crackers, crushed
1 can cream of chicken soup

In a mixing bowl combine cream cheese, chicken chunks and green onions together until well blended.

Unroll crescent rolls- keeping them in rectangle shapes instead of seperating them into triangles like you normally would. Each package should only make 4 rectangles. Take a large spoonful of chicken mixture and place in crescent roll, fold over and seal off edges. Be sure to seal the little holes from where the triangle slits were.


Have melted butter in 1 bowl and crushed crackers in another bowl. Place chicken pocket in butter and make sure to get it well covered. Move it to the crackers and cover both sides with them.



Place chicken pockets on a cookie sheet and bake according to the directions on the crescent roll package. (Usually 375 for 13 minutes)

While they bake, mix cream of chicken with 1 can of milk and heat on stovetop. When the chicken pockets are done baking, pour over top and enjoy!