2 tubes crescent rolls
¼ cup diced onion
6 oz. cream cheese, softened
2 Tblsp. butter/margarine, softened
1 ½ cups cooked, shredded chicken
Garlic salt to taste
2 Tblsp. milk
Seasoned bread crumbs (crushed salad croutons work great)
Preheat oven to 375 degrees.
Mix cream cheese and butter until blended, stir in milk.
Stir in garlic salt to taste and add onion and chicken. Set aside.
Unroll crescent rolls, divide each tube into 4 rectangles and press seams together. Evenly divide chicken mixture between 8 rectangles, bring corners up to the center and pinch together to make a little pocket.
Place on an ungreased cookie sheet.
Spritz each pocket with butter spray and sprinkle with seasoned bread crumbs. Cook for 12-15 minutes or until golden brown.
Excellent served with seasoned rice and veggies.
Terri notes: Add a few peas for color. This is the perfect recipe to literally get little fingers involved in cooking! And it's a good time to talk about health and nutrition too. Not every aspect of every meal or all of your family favorites will be the healthiest, but let's face it - fun food is fun! Limit the number of servings available for these foods, 1 per person. Make the other elements of meal whole foods, grains, fruits and vegetables. Use these opportunities to teach good nutrition and balanced meals. Enjoy!
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