Saturday, April 16, 2011

Chicken and Broccoli Pockets

If you followed my personal blog, then you might start seeing repeat posts from there. At some point I want all my recipes on here, so hopefully you don't mind. It's been a good chance for me to re-make some of my old favorites!

Chicken and Broccoli Pockets are so easy to make and look really pretty when you serve them - and they provide for endless combinations of foods. Next time I might go for spinach instead of broccoli and throw in some bell peppers, too.

These are really incredibly delicious, although they don't hold up well as leftovers unless you refrigerate the remaining crescent dough and filling separately, then stuff and bake it again each night as you want one... which actually wouldn't take that long. Try them out!

Chicken and Broccoli Pockets

1 can refrigerated crescent rolls (I use reduced-fat and they're great)
4 oz. shredded cooked chicken
1/2 cup chopped broccoli florets
2 oz. fat-free or Neufchatel cream cheese, room temperature
1/2 cup Healthy Request Fat-Free cream of chicken soup
1/4 cup chopped onion
1 clove garlic, minced
1/2 tsp salt
Dash of pepper, to taste

Mix cream cheese, cream of chicken soup, chopped onion, minced garlic, salt and pepper in a large bowl. Stir shredded chicken and broccoli into the mixture.

Separate crescent rolls into 4 rectangles. When unrolled you will be able to see 4 rectangles - pinch together the perforated line that runs diagonally down the rectangle to make sure none of the mixture oozes out.

Spoon as much chicken mixture into the center of each as you can, then close the pocket by pulling all 4 corners together at the top and pinch closed.

Bake at 350 degrees for 20-25 minutes. Let sit for 5 minutes before serving.

Serves 4.


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