Chicken Broccoli Cheddar Pockets
Description
This delicious main dish can be ready in no time. Use left-over or rotisserie chicken, broccoli and cheese sauce from the freezer section of the grocery store, a little butter and panko and you have a great, easy chicken dish. Serve with potatoes, rice or
Ingredients
non-stick cooking spray
10 oz. box frozen broccoli and cheese sauce
12 oz. can Pillsbury™ Grands!™ Big & Flaky refrigerated crescent dinner rolls
2 c. shredded cooked chicken breasts (rotisserie chicken is great)
3 T. butter, melted
1/2 t. garlic powder
1/4 t. pepper
salt, to taste
1/2 t. parsley flakes
1/2 c. panko bread crumbs
Directions
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Preheat oven to 375 degrees. Line a cookie/baking sheet with aluminum foil; lightly spray foil with non-stick cooking spray.
Place broccoli and cheese sauce on a plate or a bowl; microwave on High 2 minutes 30 seconds. Carefully remove; open pouch; pour onto a plate to cool slightly.
Unroll dough; separate into 8 triangles. Top each triangle with 1/4 c. chicken and 1/8 of the broccoli and cheese mixture. Enclose it by bringing corners up and over filling; pinch seams to seal.
In a small bowl, stir together butter, pepper, salt, garlic powder and parsley flakes. Dip each filled pocket into butter; roll in bread crumbs to coat.
Place on prepared cookie/baking sheet; spray each filled pocket with cooking spray. Bake 18 - 20 minutes or until golden brown.
Makes 8 pockets-serves 4.