Creamy Chicken Pockets with Vidalia® Onions

Creamy chicken pockets are simple to make and absolutely delicious served as an appetizer or side dish!

Ingredients
  • 1 c. Chicken, shredded or diced
  • 1 Medium RealSweet® Vidalia® onion, diced
  • 2 Tbsp. Garlic, chopped
  • 1 Tbsp. Butter
  • 2 Tbsp. Fresh rosemary
  • ½ c. Cream cheese
  • 1 Pkg. Refrigerated crescent roll dough
  • 2 Tbsp. Chicken broth
Instructions
  1. Preheat oven to 400° F. Bake chicken for 20 minutes if boneless, 45 minutes if bone-in.
  2. Remove chicken from oven and shred or dice as desired.
  3. Melt butter in a medium saucepan and sautee diced onion and garlic. Add salt and pepper as desired.
  4. Add chicken and rosemary. Stir in chicken broth.
  5. Cook for 5 minutes or until chicken broth is reduced.
  6. Stir in cream cheese and cook for 2 minutes.
  7. Spray a cookie sheet with non-stick spray and lay our crescent roll dough in sections on the sheet.
  8. Spoon chicken mixture onto the wide end of a crescent roll triangle, bundle the ends of the dough together and roll up.
  9. Pinch any open seams shut.
  10. Arrange the pockets on the cookie sheet and bake according to crescent roll directions, approximately 15 minutes or until the rolls are nicely browned.
  11. Remove from oven and let cool slightly before serving.

Prep Time

20 minutes

Cook Time

40 minutes

Yield

8