Tami gave me this recipe a couple of years ago. It is her husband's favorite dinner! She heats up a can of cream of mushroom soup to serve as a dipping sauce. Ingredients: 1 can crescent rolls 2 boneless, skinless chicken breasts (boiled and shredded) 1 8 ounce package cream cheese plain bread crumbs 2/3 cup milk 1/2 stick of butter (melted) 1 teaspoon garlic powder (I add this. It wasn't in her original recipe.) Directions: Preheat oven to 375.
Combine cream cheese, milk, and seasonings with a mixer. Add the shredded chicken and stir.
On a cookie sheet, roll out crescent rolls into rectangles. Spoon a generous spoonful of the chicken mixture into the center and fold all of the edges of the crescent rolls into the center. This will form your squares (or pockets). Spoon a little of the melted butter onto each square and sprinkle with a few bread crumbs.
Living in small town Oklahoma, I am married to the sweetest man you will ever meet. We have five young children, so I would now consider myself a professional juggler. I'm a wannabe crafter, cook, baker, and gardener. Some might call me crunchy. I'm okay with it.