1 8oz pkg cream cheese softened
4 TBSP butter
1/2 c diced celery
1 small onion diced
1/2 tsp salt
1/4 tsp pepper
2 c diced cooked chicken
1 pkg crescent rolls
Mix all ingredients together except the crescent rolls. Roll crescent rolls out a little and put 2-3 tbsp chicken mixture in the middle of roll. Fold up the edges and pinch shut. Roll in breadcrumbs. Bake at 375 for 20 min. Make gravy out of cream of chicken soup and half a can of milk. Serve with rice. You can leave off the breadcrumbs and it's fine.
SAME BASIC RECIPE - CALLED CHICKEN POCKETS (NIKKI'S)
2 cups diced or shredded chicken
6 oz cream cheese, softened
1/3 cup butter
1 (4 oz) can diced green chili's
1 TBSP green onion, chopped
1/8 tsp. chili powder
1/4 tsp. cumin
2 (8 oz) cans crescent rolls
3 TBSP butter, melter
1 cup dry bread crumbs or seasoned stuffing (crushed)
1/2 cup roasted sunflower seeds (optional)
Cream together: cream cheese, butter, chili's, onions and seasonings. Add chicken and set aside. Press seams together of each rectangle (two perforated triangles) of crescent rolls. Stuff each 'pocket' with 1/2 cup chicken mixture. Seal seams and dip in the melted butter, then roll each pocket in the stuffing and seeds. Bake for 20 minutes at 400 degrees.
