Chicken Pockets

Ok, so this was a recipe I came up with in 10 mins because I had alot of chicken left from chicken tacos. I love Sausage Pockets but all my sausage was frozen, Hmm so I made this recipe and it turned out GREAT!

Heres what you will need:

1 Lb Chicken Breasts (I used 3 breasts from the bag)
1 Package Cream Cheese (Softened, Room Temp)
1 Packet of Hidden Valley ranch dip packet (the dry pack, I didn’t use the whole thing, add as much to taste)
2 Cans Crescent Rolls
1 Cup Cheddar Cheese

Preheat your oven to 350°
Cook your chicken,  strain, & shred your chick (see Tips & Tricks for a quick way)

Mix your shredded chicken, cream cheese together, Stir in your ranch packet (start off with 3 tablespoons and add more to your liking) Stir in the cheddar cheese

Take spoonfuls of the mix and add to the middle of one crescent triangle, fold over corners (similar to sausage pockets) I made all of mine closed corners

Place on baking sheet and bake until golden brown

TIP ALERT: If you want to try something different, you can swap the ranch for different seasonings (ex: chilli mix for a southwest pocket)

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