When my oldest, Blake, went off to college, he called me one day and asked me for this recipe. He and his roommates used to make it, but being boys, hungry, and in hurry, they adjusted the recipe. Instead of carefully rolling out two triangles, filling them with chicken and pinching the sides, they threw everything in a casserole dish filled it with the chicken mixture, covered it with the crescent dough and voila, dinner!
Since then we have used several methods to create "chicken pockets", but regardless of what form they end up in, they always taste delicious.
Cameron made them all the time in college and even abroad. She would call me from Spain and we would go through the grocery store on facetime trying to figure out what to substitute for our American ingredients and I would be google translating the names on boxes and jars to figure out what was what. There was trial and error, but this is one of the few recipes that Cameron couldn't do without.
This recipe has been one of the top 5 recipes in our family. The original recipe is made by rolling out two crescent triangles making a square, putting the chicken in the middle and pinching up the corners forming a pocket. However, It can be made as a casserole by layering the crescent dough and chicken mixture, or like a "log" by rolling out the dough into a large flat triangle, fill it with the chicken and fold up the sides, as pictured, and cut into servings.
Preheat oven to 350°
Unroll the crescent roll package and tear off two triangles. Press them together to form a square. Continue you have made all of the squares (number varies with size of can)
Combine first 7 ingredients together and mix well.
place equal amounts of chicken mixture into each crescent square and pinch sides up to form a pocket.
place the pockets on a cooking sheet and place in the oven
place in the oven and bake for about 30 minutes until crescent rolls are golden brown.
place the chicken mixture into a greased casserole dish and cover with the crescent roll dough. Bake until golden brown and heated through, about 30 minutes.
Roll out crescent roll dough to form one large triangle. Put chicken mixture in the center long ways. Pull up the dough and pinch to form a large pocket and cook until golden brown and heated through, approx 30 minutes.
These are so delicious that most people will eat two. I almost always double the recipe as they are almost just as good heated up as a left over. They never stay in the refrigerator more than a day - if there are leftovers!
