Like many young girls my first job was babysitting for my mom’s friends and co-workers. I had one family that I babysat for all the time. I was at their house so often I felt like I lived there sometimes. 🙂 They eventually became my friends, too. Later in life, Kerri became an actual boss to me when she hired me to work under her in the IT department.
It was while working for her in a real grown up, professional job that she taught me how to make these delicious chicken pockets. They are so simple and easy to make. They are a perfect appetizer! I have made them for football games, parties, afternoon snacks, even dinner.
- 2 cans of crescent rolls
- 1 (8 oz) block of cream cheese
- 1/2 cup chopped onion (or more if you like)
- 2 tbsp garlic powder
- Open and drain canned chicken. I like to rinse my chicken but it is really not necessary for the recipe. It’s just one of my little quirks.
- Place the chicken, cream cheese, onion, and garlic powder in a medium size mixing bowl and stir until well combined.
- Open both cans of crescent rolls and unroll the crescent roll dough.
- Pick up one triangle of crescent roll dough and place one heaping tablespoon of the chicken cream cheese mixture in the center of the triangle.
- Carefully, fold the ends of the triangle over the chicken cream cheese mixture.
- Then place the crescent on a cookie sheet. Repeat until all crescents and chicken cream cheese mixture have been used.
- Bake at 350 degrees for 10-12 minutes or until the crescents are a nice golden brown.
- Serve warm. Makes about 16 pockets.
If you have leftovers refrigerate them. The next day just pop them in the microwave for a few seconds, if desired. On the occasion when we have some leftover James and I just eat them cold. This recipe is easily doubled for a larger crowd.
This is one of my go-to recipes for a quick crowd pleaser. What’s your go-to crowd pleaser?
Have a blessed day!
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