Sunday, July 6, 2008

Chicken Pockets

From Cooking with Hilary
1 8 oz. Pkg. cream cheese, softened
1/4 Cup chopped green onions
3 Cups chicken pieces
1 Can cream of chicken soup
Bread Crumbs
2 Cans Refrigerator crescent rolls

Combine chicken, cream cheese, and onions. Pinch together two rolls and a spoonful of chicken mixture. Seal edges tightly. Brush with melted margarine and roll in bread crumbs. Put into bag and freeze.

When thawed, bake at 350 degrees for 30 minutes (until golden brown). Heat cream of chicken soup and enough milk for desired consistency for gravy. Pour gravy over each roll.

1 comment:

Ann said...

Candra! these are SO good! Scott and I made them. We added chopped dill pickle and swiss cheese. We bake them right away, and didn't use any sauce; they were still teriffic! I also did the rolo cookies and talk about a major score! We are anxious to try more of your favorites! How fun to include us... love ann