A few times a week I find myself turning to pinterest in hopes of finding the next ‘big hit’ dinner. My family disapproves eating the same meals over and over again.
I am constantly in a struggle locating new recipes that fit our family’s needs. Kaleb, my 4-year-old and I are the picky eaters. No onions, peppers or tomatoes (amongst a massive list of no-no’s). My husband will eat just about anything as long as meat is included.
I used to spend hours upon hours prepping and cooking a nice home cooked meal. I wish I had the time and energy to do such a task, but with two kids it just isn’t there. I need meals that are not only cost efficient and easy to make, but also tasty for everyone.
This month I stumbled across a recipe for Chicken Cream Cheese Pockets from the blog Nums The Word. Talk about a big hit with the family! Not only did my husband and toddler love it, but also my best friend who made a last-minute stop for dinner!
I twisted the recipe a bit to fit our family’s needs, but here it is!
Oh how I wish I would have snagged a picture before we devoured them! Next time I make them I will snap one and insert it for your viewing pleasure!
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
(2) Cups chicken cooked and pulled
(4) Ounces cream cheese, softened
(4) Tbsp. butter
(1) Can Pillsbury Crescent Rolls ( I recommend more if you have a large family
1/4 Tsp. Pepper
1/2 Tsp. Salt
(1) Can cream of chicken soup
(1) 12 ounce can evaporate milk
- Preheat oven to 350 degree
- Combine chicken, cream cheese and 2 tbsp.of butter
- Lay out a single crescent roll triangle. Stretch it so that it is a bit larger than normal
- Place 1/4 of a cup of chicken mixture in the center of a crescent roll. ( I eyeballed it)
- Wrap dough around chicken mixture and seal the edges to create a pocket
- Do this with each crescent roll
- Place in a greased pan
- Melt 2 tbsp of butter and brush onto each roll
- Bake in oven 20-25 minutes or until golden brown (You are pretty much just baking the roll)
- While baking, combine evaporated milk and cream of chicken soup in a pot on the stove on medium heat. Stir to incorporate and cook until simmer.
- Turn off heat and allow to cool
- Serve chicken cream cheese pockets with dipping sauce
This was a super delicious recipe that was fairly easy to make! The best part? EVERYONE LOVE IT! My husband went on for a few days about how good it taste and requested I make it again very soon.My toddler even had seconds (that’s rarely a thing around here).
As I mentioned above, I altered the recipe a bit for our family, so here is a link to the original recipe!
(NOTE: This recipe was adapted originally from Sandy Tippetts from the Laura Bowen Family Cookbook by Num’s The Word)