Chicken Pockets

CHICKEN POCKETS

1 lb. Cooked shredded chicken 

4 oz. Cream cheese, softened 

2 T. Butter

 ½ to ¾ tsp. Sage 

1- 8 count pkg crescent rolls 

Seasoned bread crumbs 

1 recipe homemade cream of chicken soup (see below)

grated cheese 

Mix cream cheese 4 T Margarine Mix chicken, cream cheese, 2 T. margarine, and sage.

 Melt remaining margarine in a small bowl. Place bread crumbs in bowl. 

Put 1/8 chicken mix in each roll. 

Seal edges and roll in margarine, then crumbs. Place on cookie sheet. 

Bake @ 350 F per crescent pkg. 

 Sauce: Melt soup and some cheese in sauce pan to pour over top before serving. I usually serve this with rice and pour the sauce over the rice as well.

Homemade cream of chicken:

(replacement for canned cream of chicken. Makes about two cans equivalent—so use half for this recipe)

Ingredients:

6/ Tbsp butter

2/3 C flour

2/3 C milk

2/3 C chicken broth

1/4 tsp garlic powder

1/4 tsp onion powder

pepper to taste

Melt butter in small saucepan on medium heat. Mix flour into melted butter to paste consistency. Whisk in milk and chicken broth until flour paste is dissolved. Add garlic and onion powder and pepper. Whisk until heated thoroughly and the condensed soup is smooth and creamy. 1 1/3 Cups replaces one 10.5 ounce can cream of chicken.