I like to try new recipes but my family has a few favorites that we make on a regular basis because they are either easy or tasty. These chicken and cream cheese pockets are both. This simple recipe can be adapted to fit your family’s food preferences and changed to add variety to your menu plan. This recipe is kid friendly and simple enough that even the youngest cooks can help with preparation.

Ingredients

Refrigerated crescent roll dough

1 8 oz. cream cheese (or more if you prefer them extra cheesy)

Chicken, cooked and shredded (canned chicken works well for this in a pinch)

1 cup of seasoned bread crumbs or crushed dry stuffing

Butter, melted

Optional: sauteed mushrooms, bacon, etc.

Note – I enjoy the taste that these have when coated in the dry stuffing (I use a box of Stove Top stuffing) but they are generally more economical when made with the bread crumbs and I always have those on hand.

Preparation

Cook the chicken and shred it with a fork. These are really tasty when the chicken has been cooked in a crock pot with a mushroom sauce or using cream of mushroom soup but I generally use canned chicken because it is fast or quickly bake a chicken breast. Leftover chicken or rotisserie chicken is wonderful in this too.

Let the cream cheese sit at room temperature for about 10 minutes to soften, then mix with the shredded chicken. If you are adding any additional ingredients such as mushrooms or bacon, add them to the chicken and cheese mixture.

Separate the crescent roll dough into triangles. Scoop a small amount of the chicken and cheese mixture (about 2 T.) into the center of the dough, pull the edges to the center and pinch to seal.

Dip each dough ball into the melted butter then roll in the bread crumbs or crushed stuffing.

Bake at 375° for 14-16 minutes or until the crescent rolls are slightly brown on top and slide easily from the baking sheet.

Serving Suggestions

My favorite way to serve this is over rice with a simple gravy made from cream of mushroom soup and a small amount of milk. My kids like to eat these plain similar to hot pockets.

What flavor combinations can you create?