Chicken Pockets Filed under ( chicken )

As you have probably noticed, most of my recipes are not gourmet or very fancy. This one is very basic but so loved by our youngest daughter - Meg. This is one of her favorites and it is also one of my easiest quick dinners. Okay - maybe not the healthiest but you can adjust it accordingly-light cream cheese,etc. Our middle daughter doesn't care for canned chicken - she swears it is tuna and she isn't a tuna fan. You can use any cooked, diced chicken! Enjoy!

Chicken Pockets

1 large can of white meat chicken, drained (or any diced white meat chicken)
8 oz cream cheese, softened
1 Tbsp. softened butter
Minced onion
1 Tbsp. milk
Salt and pepper to taste
2 cans crescent rolls

Soften cream cheese and butter. Add chicken and rest of ingredients. Make a rectangle out of 2 crescent rolls, pinching the seam together. Put a large spoonful of chicken mixture into middle of rectangle. Pull up all four corners pinching seams to form a pocket. Bake at 375 til golden brown – won’t take very long. Serve warm with salad or veggie!

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