Dinner

Chicken/Cheese Pockets is for Dinner.

Chicken/Cheese Pockets takes 30 minutes to prepare.

Chicken/Cheese Pockets takes 30 minutes to cook.

Chicken/Cheese Pockets makes 8 servings.

The ingredients for Chicken/Cheese Pockets are:

1 lb or 2 large boneless skinless chicken breasts
2 cans Campbells Cream of Chicken Soup
1 Cup 2% Milk
1.5 Cup 2% Kraft shredded cheddar cheese
2 cans Pillsbury Reduced Fat Crescent Rolls

Here is how you make Chicken/Cheese Pockets:

Salt and pepper chicken and either boil or roast in oven or toaster oven until done. (It comes out faster and more tender in the toaster oven if you have one) *I also cook my chicken the night before and it makes after work cooking the next day much faster and easier. While chicken is cooking mix soup and milk together in bowl. When chicken is done, dice into small chunks and put in mixing bowl with cheese. Toss well .Seperate crescent rolls into 8 individual pieces. Flatten just a little. Spoon about 1-2 TBSP of the chicken and cheese mix onto the crescent. Fold up corners and seal well. Place each pocket into 13x9 pan. Once you have made all 8 pockets pour soup in pan all around crescents. I usually don't pour it right on top so that the crescents can get golden brown. Cook uncovered in 350 oven for about 30 min or until crescents are golden brown. Number of Servings: 8Recipe submitted by SparkPeople user FATTYCAKES24.

The nutritional information for Chicken/Cheese Pockets is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 242.9

• Total Fat: 14.1 g
• Cholesterol: 28.7 mg
• Sodium: 910.2 mg
• Total Carbs: 18.9 g
• Dietary Fiber: 0.0 g
• Protein: 12.1 g