Wednesday, November 14, 2012

Recipe: Chicken Crescent Pockets

2 pkgs refrigerated crescent rolls
2 cups shredded chicken (2 chicken breasts)
1/2-3/4 cup shredded cheddar cheese, divided
1 can cream of mushroom soup
1 1/4 cup milk
1 T black pepper
1 T parsley
Preheat oven to 350. Spray bottom of 9×13 with cooking spray. Remove crescent roll dough and separate into 4 squares (per container). Pinch seams to seal. In each square add chicken and cheese. Pull together four corners and pinch openings to seal. Place in 9×13 pan.
Combine milk & soup, pepper and parsley. Pour around pockets. Bake for about 40 minutes, or until tops of crescent pockets are golden.
This is a great, quick dish.

S. Dionne Moore is the author of the LaTisha Barnhart series of cozy mysteries:Murder on the Ol' BunionsPolly Dent Loses Grip and Your Goose is Cooked. Fun reads with lots of family, food, and attitude. Like LaTisha, S. Dionne loves to cook, and healthy recipes are a plus.


  1. Sandra--Now THAT'S Comfort Food! Something to do with leftover turkey too.

  2. Yeah! Leftover turkey (and gravy!) would work great with this. Yum!

  3. After reading your comments, Thanksgiving can't come soon enough for me - even though I'm cooking the whole shebang!

    Yummy ideas - both of you!

    ~Nancy Jill