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Chicken Pockets

1 Hour
1 Hr Cook
What You Need
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1 serving
Original recipe yields 1 serving
1 package (3 oz.) cream cheese
2 tablespoons margarine
2 cups cooked chicken, cubed
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons milk
1 tablespoon chopped chives or onions
1 can (8 oz.) crescent dinner rolls
3/4 cup seasoned croutons, crushed
1 tablespoon margarine, melted
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Let's Make It
1
Preheat oven to 350°F. In a medium bowl, blend cream cheese and 2 tablespoons margarine until smooth. Add the next five ingredients and mix well.
2
Separate crescent dough into four rectangles; firmly press perforations to seal. Spoon 1/2 chicken mixture into center of each rectangle. Pull four corners of dough to top center of chicken mixture, twist slightly to seal edges. Mix croutons with the remaining tablespoon of margarine and sprinkle on top of pockets.
3
Bake on an ungreased cookie sheet for 20 to 25 minutes or until golden brown. Refrigerate any leftovers. Can be made ahead and frozen.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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