Chicken Crescent Pockets

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (8 ounce) can crescent rolls
  • 1
    (10 1/2 ounce) can cream of celery soup
  • 3
    ounces cream cheese (softened)
  • 3
    tablespoons frozen chopped onions (or to taste)
  • 2
    (5 ounce) cans chicken breasts (drained)
  • 1
    dash pepper (or to taste)
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DIRECTIONS

  • Preheat oven to 350 degrees.
  • In a medium sized bowl, mix together chicken, cream cheese, ONE HALF of the cream of celery soup,the onions, and the pepper. Mix until thoroughly combined.
  • Seperate crescent rolls into 4 squares. One square equals 2 triangles put together. Press triangles together to form a square. Place these on a non-stick cookie sheet.
  • Place 1/4 to 1/3 cup of filling into each square, and pull up the corners of the crescent roll to the center to form a "pocket".
  • Bake at 350 for about 20 minutes or until golden brown.
  • If you have any filling left, mix it with the remaining cream of celery soup and heat it in a small saucepan over low heat and use this to top your cresent pockets.
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