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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is my version of this well-known recipe. I have adapted it from other recipes to suite my own taste. Ingredients:
1 (8 ounce) can crescent rolls |
1 (10 1/2 ounce) can cream of celery soup |
3 ounces cream cheese (softened) |
3 tablespoons frozen chopped onions (or to taste) |
2 (5 ounce) cans chicken breasts (drained) |
1 dash pepper (or to taste) |
Directions:
1. Preheat oven to 350 degrees.
2. In a medium sized bowl, mix together chicken, cream cheese, ONE HALF of the cream of celery soup,the onions, and the pepper. Mix until thoroughly combined.
3. Seperate crescent rolls into 4 squares. One square equals 2 triangles put together. Press triangles together to form a square. Place these on a non-stick cookie sheet.
4. Place 1/4 to 1/3 cup of filling into each square, and pull up the corners of the crescent roll to the center to form a pocket .
5. Bake at 350 for about 20 minutes or until golden brown.
6. If you have any filling left, mix it with the remaining cream of celery soup and heat it in a small saucepan over low heat and use this to top your cresent pockets.
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