I hope everyone has enjoyed their weekend as much as I have. We had such beautiful weather this weekend so we were able to do hours upon hours of yard work. I just can’t wait to plant my garden! It is going to take a lot of work and a lot of soil TLC to get the ground ready but I am up for the challenge. I will try to post pics as I go. This will be my first garden in the Pacific Northwest. I can’t wait to plant something and actually have it grow. We are originally from Southern Oregon where it’s hard to grow anything but potatoes, lettuce, zucchini and alfalfa. We will see how it goes. I have so much to learn so let’s hope it will be a success and not an epic failure like my first attempt at a “salsa garden” in S. Oregon. If you start noticing that I have not blogged anything about my garden come August, you will know that we are leaning more toward the “epic failure” side of success 🙂 If anyone has any great tips or maybe a favorite gardening blog, I would love for you to share. Okay, let’s get on to dinner…
This recipe is one that has been a family favorite for years. I believe it originated somewhere in my grandmother’s kitchen. It is such an easy dish to make and so fun to eat… my kids LOVE it!
3 oz cream cheese, softened (I use low-fat)
2 Tbsp margarine or butter
2 cups cubed, cooked chicken
1/4 tsp salt
1/8 tsp pepper
2 Tbsp milk
2 Tbsp chopped green onion
2 pkgs crescent rolls
Progresso Italian Bread Crumbs
1 can cream soup of your choice (I like cream of chicken and cream of celery. I tried the “Campbell’s Healthy Request” this time around in an effort to make the recipe a little healthier and wasn’t too impressed. It seemed to lack a lot of flavor, but if you are trying to cut back on the fat and salt, it will definitely do the trick.)
1 and 1/2 – 2 cups milk
Mix cream cheese and margarine together until smooth. Add salt, pepper, 2 Tbsp milk and onion. Stir in chicken.
Put two triangles of crescent rolls together to form a rectangle. Put filling in the middle and fold dough over top to form pockets, sealing dough completely. Brush tops with melted butter and sprinkle with bread crumbs.
Bake at 375 degrees F for 20 minutes or until tops are golden brown.
Mix soup together with 1 and 1/2 to 2 cups of milk until it reaches the consistency of a thick gravy. Heat in the microwave. Spoon over Chicken Pockets and serve.
*note* – If you want a little more filling and less bread, double the filling recipe. There is enough dough in each rectangle to hold 2x the filling if that is how you would prefer it.