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Crispy Broccoli and Cheese Chicken Pockets

Prep 10 min
Total 30 min
Ingredients 8
Servings 4

This easy version of the classic chicken and broccoli bake will have everyone eating their veggies without complaint. MORE+ LESS-

By Shawn Syphus

February 12, 2016

Make with

Pillsbury Grands! Biscuits

Ingredients

Cooking spray

box (10 oz) frozen broccoli and cheese sauce

can (12 oz) Pillsbury™ Grands!™ Big & Flaky refrigerated crescent dinner rolls

cups shredded cooked chicken breasts

tablespoons butter, melted

1/2

teaspoon garlic powder

1/2

teaspoon parsley flakes

1/2

cup Progresso™ panko crispy bread crumbs

Steps

Hide Images

1

Heat oven to 375°F. Lightly spray cookie sheet with cooking spray.
2

On microwavable plate, microwave broccoli and cheese sauce on High 2 minutes 30 seconds. Carefully remove from microwave. Open pouch; pour onto plate to cool slightly.
3

Unroll dough; separate into 8 triangles. Top each triangle with 1/4 cup chicken and one-eighth of the broccoli-cheese mixture. Bring corners up and over filling, enclosing it; pinch seams to seal.
4

In small bowl, stir together butter, garlic powder and parsley flakes. Dip each filled pocket into butter; roll in bread crumbs to coat.
5

Place on cookie sheet; spray each filled pocket with cooking spray.Bake 18 to 20 minutes or until golden brown.

Expert Tips

Switch up the veggies inside with any sauced or seasoned frozen veggies.
Make the insides even cheesier by adding about 1/2 ounce of shredded cheese per pocket!

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 600
Calories from Fat: 280

% Daily Value

Total Fat: 31g; 48%
Saturated Fat 13g 67% Trans Fat 1g
Cholesterol: 85mg; 28%
Sodium: 1280mg; 53%
Potassium: 180mg; 5%
Total Carbohydrate: 51g; 17%
Dietary Fiber 1g 7% Sugars 10g
Protein: 27g

% Daily Value*:

Vitamin A: 6%; 6%
Vitamin C: 15%; 15%
Calcium: 4%; 4%
Iron: 15%; 15%

Exchanges:

2 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;