Chicken Wellington

Preheat oven to 350 degrees. Spray a glass dish with nonstick cooking spray.

Cook chicken by your preferred method. I either boil it or bake it until done and juices run clear. Cut cooked chicken into small pieces and set aside. (You could also use leftover chicken or even a pre-cooked rotisserie chicken).

Melt butter in a small skillet over medium heat. Add the minced garlic, mushrooms, and onions and saute until the onions are transparent. Stir in cream cheese until it is melted. Add some salt and pepper.

Unroll the crescent rolls and separate them into 2 large rectangles (4 triangles each). Spoon a bit of the cream cheese mixture onto one side of the rectangle. Put some chicken on top of the cream cheese mixture. Top the chicken with additional cream cheese mixture. Fold the top of the rectangle over the chicken/cream cheese. Pinch the perforations and the edges closed. Repeat with the other rectangle. You probably won’t use all of the chicken.

Place the pockets into your baking dish. Bake for approximately 20 minutes, or until the crescent rolls are golden brown. If the top starts to get too brown, cover with foil until the sides are done.

Enjoy!