Chicken Pockets

One of our all-time favorites! Cooked chicken combined with a cream cheese mixture is sealed up inside crescent roll dough, then topped with bread crumbs and baked. Chicken pockets are a fun, delicious entree that is also great as leftovers. Don't forget to soften the butter and cream cheese.

Ingredients:

- 3 oz cream cheese, softened
- 2 tablespoons butter, softened
- 1 cup cooked diced chicken
- 1 tablespoon milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon chopped onion (or less)
- 1 can (8 oz) refrigerated crescent rolls (the garlic butter kind are really good)
- seasoned bread crumbs, to taste
- 1/2 tablespoon butter, melted

Directions:

Preheat oven to 350 degrees.

Blend together cream cheese and butter. Add chicken, milk, salt, pepper, and onion, and mix well.

Separate crescent roll dough into 4 rectangles. Place chicken mixture into the center of each rectangle. Fold each rectangle in half and seal all the edges to make a pocket.

Brush each pocket with melted butter; top with breadcrumbs.

Bake on an ungreased cookie sheet for 20-25 minutes.