I have another great easy recipe for you today – because if I make it, it isn’t allowed to be difficult or fussy or have ingredients we don’t keep on-hand, LOL. I was trying to decide what to to with some chicken that I needed to cook up, and Kadie over at Seven Alive was talking about a crescent roll dessert recipe she loves this week, and so I thought some chicken pockets would be good for dinner.
They are super easy (even easier if you have leftover chicken breasts to use up) and you can modify the recipe in any number of ways to suit your family. My husband prefers no veggies, so I’m going to share with you the veggie-free version, but adding some spinach or broccoli is also awesome.
- 2 chicken breasts (about 2 cups cooked)
- 1½ c. shredded cheddar cheese
- ½ c. mayonnaise
- 2 - 8 oz. tubes of crescent rolls
- 1 Tbsp. minced onion
- 2 tsp. seasoned salt
- 1 tsp. garlic powder
- Cook, drain, and dice your chicken breasts. If you're using leftovers, your job is half done already!
- Preheat oven to 375F and line a baking sheet with parchment paper.
- In a bowl, mix together chicken, cheese, mayonnaise, and seasonings. You can easily alter your seasonings to suit your family or use a brand-name blend, if you want.
- Open a tube of crescent rolls and unroll them. Leaving two attached together to make a rectangle, spread out some of your chicken mixture on the roll.
- Then, just roll it up. Do this for the remaining crescent rolls and chicken mix.
- I top them with a little bit of cheese, but that's mainly for looks. Then, bake for 24-28 minutes - until your rolls begin to brown.
- Serve hot with a side of veggies!
I hope you enjoy!