Chicken Stuffed Pockets

1. 1

   Cook and shred the chicken beforehand.

2. 2

   Warm frozen broccoli and chop.

3. 3

   Set aside

4. 4

   Mix cream cheese, cream of chicken soup, chopped onion, minced garlic, salt and pepper in a large bowl.

5. 5

   Stir shredded chicken and chopped broccoli into the mixture, making sure all ingredients are well combined.

6. 6

   Separate crescent rolls into 4 rectangles.

7. 7

   When unrolled you will be able to see 4 rectangles pinch together the perforated line that runs diagonally down the rectangle to make sure none of the mixture oozes out.

8. 8

   Spoon as much chicken mixture into the center of each (you might end up with a bit left over), then close the pocket by pulling all 4 corners together at the top and pinch closed.

9. 9

   Bake at 350 degrees for 20-25 minutes.

10. 10

    Let sit for 5 minutes before serving.

11. 11

    Enjoy!

12. 12

    *I used Western Family Reduced-fat Crescent Rolls and they turned out perfect.

* Per serving · 4 servings · Values may vary.

No additional tips available.