Chicken Stuffed Pockets

• 1 can Crescent Roll Dough (8 Rolls)
• 6 ounces, weight Cooked Chicken Breast, Shredded
• 1 cup Frozen Broccoli Florets, Warmed And Chopped
• 2 ounces, weight Cream Cheese (regular Or Light)
• 23 cups Healthy Request Cream Of Chicken Soup
• 1/4 cups Chopped Onion
• 2 cloves Fresh Garlic, Minced
• 2 teaspoons Table Salt, Or To Taste
• 1 dash Black Pepper, Or To Taste

1. Cook and shred the chicken beforehand.
2. Warm frozen broccoli and chop.
3. Set aside
4. Mix cream cheese, cream of chicken soup, chopped onion, minced garlic, salt and pepper in a large bowl.
5. Stir shredded chicken and chopped broccoli into the mixture, making sure all ingredients are well combined.
6. Separate crescent rolls into 4 rectangles.
7. When unrolled you will be able to see 4 rectangles pinch together the perforated line that runs diagonally down the rectangle to make sure none of the mixture oozes out.
8. Spoon as much chicken mixture into the center of each (you might end up with a bit left over), then close the pocket by pulling all 4 corners together at the top and pinch closed.
9. Bake at 350 degrees for 20-25 minutes.
10. Let sit for 5 minutes before serving.
11. Serves 4.
12. Enjoy!
13. *I used Western Family Reduced-fat Crescent Rolls and they turned out perfect.

crescent roll dough, chicken, broccoli, weight cream cheese, cream of chicken soup, onion, garlic, salt, black pepper

Taken from tastykitchen.com/recipes/main-courses/chicken-stuffed-pockets/ (may not work)