chicken pockets

Recipe:
2-3 Chicken Breasts (diced)
1 package Refridgerated Crescent Rolls (I prefer Pillsbury)
2 Green Onions (diced)
chopped celery
mushrooms
1 8oz package cream cheese
1 Package Stuffing
4 Tbsp. Butter (melted)

Preheat oven to *375. Boil the chicken breast. Meanwhile saute the mushrooms and celery. Once chicken is cooked, drain the water and season the chicken with salt and pepper. You can either dice or shred the chicken, whichever you prefer. (If you are in a hurry you can also use a rotisserie chicken from the store) Put the chicken back into the pot you boiled them in and add the cream cheese, green onions, and sauteed mushrooms and celery. Mix together until cream cheese softens.

Next, roll out the crescent rolls into 8 squares. Place about 1/4 cup chicken filling into the center of each roll, then fold corners up pinching together making sure all the sides are sealed together. Then, brush all the sides of the rolls with melted butter and roll into the stuffing crumbs. (I like to crunch up the stuffing before rolling so that the pieces are a bit smaller. Just do this by placing the stuffing in a bag and pounding with a rolling pin or a can from your pantry) Bake for 18-20 minutes or until rolls are golden brown. Serve with a green salad or veggie.

*To make this meal a little healthier, buy the lower fat crescent rolls, lower fat cream cheese and don't brush in butter before rolling in bread crumbs.

photos/recipie curtosey cookbakeanddecorate.blogspotdotcom.
and Bonnie Brown