Stuffed Chicken Pockets

Cook book? What the heck is a cook book? Since Pinterest I've found more awesome recipes and skipped out on cook books (and yes, I'm going to ruthlessly plug Pinterest - it is one of the best. things. ever).

Yesterday Scott and I were going back and forth between what we should have for dinner. After dismissing the thought of just plain ol' marinated/grilled chicken with rice and veggies I took to my favorite website. As usual, I was not disappointed when I came across this tasty dish.

Stuffed Chicken Pockets
2-3 cooked chicken breasts (I throw my chicken into boiling water to get it cooked)
1 can condensed cream of chicken soup
1 cup milk (go for skim, cut some calories)
1 cup shredded cheddar cheese (use the 2% cheese to scale back on fat/calories)
1 canister croissant rolls (you want the ones that are triangular in shape)

Preheat oven to 350.
Cut your cooked chicken breast into small cubes, 1" cubes are a bit too big.
Make the condensed cream of chicken soup according to the packing instructions, this is where you'll use your 1 cup of milk.
Slightly pat out the croissant rolls.
In each croissant place a bit of the chicken and cheese.
Then - the tricky part - folding up the croissant. I like to think this is practice on the swaddling technique :) Don't worry, the folded croissants don't have to look pretty, mine sure didn't - pretty has no effect on how great they taste!

1. Croissant flattened with a bit of chicken added to the center.
2. Cheese added to the croissant.
3. Bottom (skinniest end) of triangle folded up and over the chicken filling.
4. Side "a" of croissant folded over.
5. Side "b" of croissant folded over.
6. Openings of pocket pinched shut.


Place your croissant pockets in a 9x13 baking pan.
If you have any left over cheese and cubes of chicken (which you will), throw them in with the soup and mix them up.
Pour the soup mix over the chicken pockets.
Place in over until the pockets puff up, and the tops are a nice golden brown, approximately 30 minutes.

Top left: Pockets placed in baking dish.
Top right: Pockets covered with soup and remaining cheese and chicken mixture.
Bottom: Pockets straight out of the oven.

This dish lacks veggies, so I paired it with a side salad and asparagus. So good!

(Apologies for the poor photos. I had to snap these at night, and the lightening in our kitchen house is less than ideal.)

Source: Thrifty With Triplets