Another easy recipe that is sure to please. My mom made these for our family when I was growing up and they continue to be one of my favorites. If you visited my house in college (or even since then!), you have likely enjoyed the deliciousness that is chicken pockets (or, as the recipe states, chicken PACKETS).
2 cups cooked, chopped chicken (I use white meat, usually chicken breasts, and just pull it apart after I cook it)
1 3-ounce package of cream cheese, softened (sometimes I use 4 ounces)
1 Tablespoon chopped chives (I consider this an optional ingredient, but it does add some kick)
2 Tablesoons milk
Salt to taste (I don't usually add any salt)
1/2 cup crushed, seasoned crouton crumbs
2 packages refrigerated crescent rolls
1/4 cup melted margarine
Mix chicken, cream cheese, chives, milk and salt in a medium bowl (mixing with hands works best) to make filling. Unroll crescent rolls. Each tube will contain 4 rectaingles of dough with a diagonal perforation. Press dough along each perforation so the rectangle halves will not separate. Place about 1/4 cup of chicken mixture in the center of each rectangle. Fold dough over the filling, and pinch the edges to seal tightly. Dip each packet in melted margarine, and coat with crouton crumbs. Place packets on a baking sheet. Bake in a preheated 350 degree oven for 20 minutes or until goldern brown. Packets are good either hot or cold.
Recipe is taken from Once-A-Month Cooking: A Time Saving, Budget-Stretching Plan to Prepare Delicious Meals by Mimi Wilson and Mary Beth Lagerborg.
If you want to freeze this recipe, simply mix the filling and stick it into a quart-sized freezer bag. The croutons will freeze too. Thaw in the fridge overnight and then follow the rest of the instructions above.
We usually serve green beans with our chicken pockets, but any vegetable you like would work. Leftover chicken pockets (if there are any) are FABULOUS for lunch the next day. And, yes, they really are good hot or cold. Let me know if you try out the recipe!