Chicken Pockets

Name: Chicken Pockets
Ingredients: 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

9 ingredients

12 steps

Ingredients

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

Directions

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 350° 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.