It must be spring. Pa Lloyd was out on the bike trail today and saw a flock of robins, a sure sign of spring! My tulips are also up. That man of mine put a fence around them so the bunnies won’t have a spring salad!
A couple of weeks ago I shared a recipe with you for chicken pockets, which I have to admit take time to make. My granddaughter, Samantha, shared her recipe for a much easier version to make. She and her husband make them often and say they freeze well, so here is her version of chicken pockets!
Chicken cream cheese pockets
2 cups cooked and pulled chicken
4 Tablespoons butter, divided
1/2 cup sliced mushrooms
1/4 tsp. pepper
1/2 tsp. salt
4 oz. cream cheese, softened
1 large can Pillsbury crescent rolls
1 can cream of chicken soup
1 (12 oz.) can evaporated milk
Preheat oven to 350 degrees. Combine chicken, cream cheese, half of butter portion, mushrooms, salt and pepper. Lay out a single crescent roll triangle. Stretch it out so that it is slightly bigger than normal. Place about 1/4 cup chicken mixture in the center of the crescent roll. Wrap dough around chicken mixture sealing edges, creating a pocket. Do this for each crescent roll. Place onto a parchment lined cooking sheet. Melt remaining portion of butter and brush onto each roll. Bake in oven for 20-25 minutes or until golden brown. While baking, combine evaporated milk and cream of chicken soup over medium heat. Stir to incorporate and heat until simmer. Turn off heat let cool, spoon over rolls when serving.
Have a great week!