Chicken Pockets

Preheat oven to 350 degrees.

Bake the chicken. White meat or dark, your choice. Just be sure to remove the skin and bone if using that type of chicken. I like to bake mine with a heavy sprinkle of rotisserie seasoning and a decent amount of minced garlic just so the chicken has flavor. Allow to cool and shred or chop up. (I didn’t count this in the prep time for this recipe.)

Soften cream cheese (reduced fat is fine) and butter in a mixing bowl. Once softened, mix together well. (I just use my handheld mixer for all ingredients.) Mix in the minced chives. Mix in the chicken. Salt and pepper to taste. Set this aside and let the flavors get friendly while you prep the crescent rolls.

Open up both tubes of crescent rolls and unroll them onto a clean counter. They come in 4 rectangles, 8 triangles per can. Pinch the triangles together tight so as to form a solid rectangle. Take each rectangle and cut in half to create a square. You should end up with 32 squares total. Stretch each square just a little bit. Take a larger spoonful of chicken/cheese mix and place it in the center of the square. Fold opposite corners into the center, pinching together. Pinch any seams gaping open closed. Place on a non-greased cookie sheet and bake for 20 minutes or until golden brown. Serve 4 per plate with your favorite vegetables.

Note: if you’re looking to make this super quick or even easier, you can use flavored cream cheese (onion and chives or whichever you prefer) and canned chicken (drained) if you prefer. I would add a little minced garlic to it just so its got good flavor. A rotisserie chicken from the grocery store works perfect and makes this dish even easier!