Monday, September 24, 2012

Chicken Pockets

Chicken Pockets

1 tube canned biscuits
1 large boneless chicken breast, cooked and shredded
4-oz. cream cheese, softened
1 T. minced parsley
1/4 tsp. garlic, minced 
salt and pepper
1/2 c. shredded cheddar cheese
4 slices bacon, cooked and crumbled
salt and pepper

1 can cream of mushroom soup
1 c. sour cream
2 T. milk

Combine cream cheese, parsley, garlic, salt and pepper.  Add the shredded chicken, shredded cheese and bacon.  Stir well to combine.  Taste and adjust seasonings as needed.  Flatten each biscuit into a disc and place about 1/4 cup or so of filling into the center of each biscuit (depends on the size of the biscuits you purchased).  Fold edges over and crimp edges together using a fork.  Bake at 400 degrees for 13-15 minutes or until golden brown. 

In a small saucepan, combine cream of mushroom, sour cream and enough milk to reach a gravy consistency; heat through.  Serve sauce over each pocket.
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