Tuesday, November 15, 2011

Chicken Pockets

This has been the crazy week I look forward to all year! I coordinate a bazaar here in Canby, Or and it is fantastic. Even though I dread having to put out all the signs, when I walk into the room full of artisans it is all worth it. The creations they make are of the highest quality so hard not to buy everything!

Now that the show is over, I can relax (for a couple days, I am coordinating the church talent show this year now) and finally put up one of our favorite dinners.

We love this dinner for it's versatility, and how easy it is to make. You can call it Chicken Pockets, Chicken Puffs or even Chicken envelopes, we call it delicious.

Take any left over chicken from your fridge or cook 2 chicken breasts in the crock pot with half a bottle of Italian dressing and enough water to cover the chicken for 4-10 hours. This night we cubed chicken and cooked it in the dressing and water on the stove.
Throw the chicken into a bowl with 3/4's of a cube of cream cheese, 2 tablespoons butter or margarine, 1 tsp garlic powder, 1/2 tsp onion powder. Mix with a hand mixer until chicken is shredded and incorporated.
Lay out 2 packages of refrigerated crescent rolls. Pinch the middles of 2 triangles to create 1 square. Fill each square with 2 Tbl of the chicken mixture.
Fold the centers together and then pinch the ends up. For this night I used a leaf cut out and left the last square of crescent roll to make leaf cutouts to use on the top.
Melt some butter and brush the tops with it, you can season the top with bread crumbs.
Arrange on a cookie sheet and put into a preheated 350 degree oven for 12 minutes.
For a quick weeknight meal, this is my go to recipe. Hope you enjoy! Do you use this recipe with any variations?

Linking to these great parties:

1 comment:

  1. Mmmm--looks yummy! I'll have to try this...I have everything but the rolls...maybe I can make something as a substitute?!

    Carla @ Whole Child Creative Curriculum