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1
Preheat oven to 350 degrees.
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2
Spray a glass dish with nonstick cooking spray.
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3
Cook chicken by your preferred method.
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4
I either boil it or bake it until done and juices run clear.
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5
Cut cooked chicken into small pieces and set aside.
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6
(You could also use leftover chicken or even a pre-cooked rotisserie chicken).
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7
Melt butter in a small skillet over medium heat.
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8
Add the minced garlic, mushrooms, and onions and saute until the onions are transparent.
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9
Stir in cream cheese until it is melted.
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10
Add some salt and pepper.
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11
Unroll the crescent rolls and separate them into 2 large rectangles (4 triangles each).
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12
Spoon a bit of the cream cheese mixture onto one side of the rectangle.
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13
Put some chicken on top of the cream cheese mixture.
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14
Top the chicken with additional cream cheese mixture.
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15
Fold the top of the rectangle over the chicken/cream cheese.
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16
Pinch the perforations and the edges closed.
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17
Repeat with the other rectangle.
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18
You probably wont use all of the chicken.
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19
Place the pockets into your baking dish.
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20
Bake for approximately 20 minutes, or until the crescent rolls are golden brown.
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21
If the top starts to get too brown, cover with foil until the sides are done.
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22
Enjoy!
