If you are like our family, this March is packed full to the brim of sports, spring break and so much more. I love to have easy dinner options ready for those crazy days! This recipe for Cream Cheese Chicken Pockets always hits the spot for hubby and oldest son Drew!
This recipe is so easy and requires very few ingredients. It is absolutely delicious, and I promise you won’t be able to eat just one! They are so light fluffy and oh so decadent!
Cream Cheese Chicken Pockets
1 bag Tyson Fully Cooked Grilled Chicken Breast Strips, 12 oz. shredded
1 7oz. tub Arla Cream Cheese removed from package and softened in the microwave
2 8-count packages of crescent rolls
2 cups breadcrumbs
1 stick butter, melted
salt/pepper to taste
¼ tsp. garlic powder
¼ tsp. onion powder
Preheat oven to 350 degrees F.
Place shredded chicken and softened cream cheese in a bowl.
Add in seasonings and mix until combined.
Unroll the crescent dough. Use 2 squares of dough to form your pocket. Place the chicken mixture inside the dough and fold over to form a “pocket”.
Dip the chicken pockets in the melted butter then into the breadcrumb mixture.
Place the pockets in a baking dish and bake until golden brown.
Serve with your favorite vegetable or salad and enjoy! My guys love this dish and ask for it quite frequently!
This recipe yields 8 big cream cheese pockets