Chicken Pockets

• 1 whole chicken, boiled
• 2 to 3 Tbsp. sour cream
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1/4 to 1/3 lb. Mozzarella cheese
• 1/3 lb. medium Cheddar cheese, shredded
• 2 Tbsp. butter
• salt and garlic powder
• 3 to 4 cans biscuits or croissants

1. Pick chicken off bone; lay aside.
2. Melt butter in large saucepan; add Mozzarella, 1/2 Cheddar and sour cream.
3. Stir over low heat until melted.
4. Add soups.
5. Add dash of salt and pinch of garlic; simmer.
6. Butter baking pan.
7. Roll out biscuits or croissants.
8. In middle, place bits of chicken.
9. Spoon sauce; close pocket and seal edges.
10. Continue to fill pan with pockets.
11. Bake in a 350u0b0 oven.
12. When bread rises (about 10 minutes), spoon a little sauce over top of pockets, then sprinkle with remaining Cheddar. Bake another 5 to 10 minutes.

chicken, sour cream, cream of chicken soup, cream of mushroom soup, mozzarella cheese, cheddar cheese, butter, salt, croissants

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1035679 (may not work)