Looking for something to do with leftover chicken? If you have about two cups of chicken either removed from the bone or diced from boneless chicken breasts, try this great, easy-to-make recipe.
2 pkgs refrigerated crescent rolls
About 2 cups of chicken (a little more or a little less is fine)
1 block of cream cheese (room temperature)
dried chives (about 1 tbsp)
salt, pepper, onion as desired
Cream of Chicken Soup
3/4 can of milk or water
In mixing bowl, mix together chicken pieces, cream cheese, chives, and seasonings.
Open the crescent rolls and separate into rectangles (not triangles like you would for making crescent rolls). Press together the seam that runs down the diagonal of the rectangle. Place a quarter cup of the chicken mixture in a rectangle. Pull the four corners up to meet and twist together. Seal any place where the crescent roll is not covering the chicken mixture.
Bake until golden brown at temperature 25 degrees less than temperature on crescent roll can instructions.
While chicken pockets are baking, make soup on stove top. (Use 3/4 can of milk or water which is 1/4 less than soup instructions. This makes it a thicker consistency.)
When chicken pockets are served, ladle cream of chicken soup as a “gravy” over the top.
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