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Crispy Broccoli and Cheese Chicken Pockets

  • Prep 10 min
  • Total 30 min
  • Ingredients 8
  • Servings 4
  • Pinterest
    1K
  • Save
    1K
  • Print
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This easy version of the classic chicken and broccoli bake will have everyone eating their veggies without complaint. MORE+ LESS-

Shawn Syphus Shawn Syphus
February 12, 2016

Ingredients

Cooking spray
1
box (10 oz) frozen broccoli and cheese sauce
1
can (12 oz) Pillsbury™ Grands!™ Big & Flaky refrigerated crescent dinner rolls
2
cups shredded cooked chicken breasts
3
tablespoons butter, melted
1/2
teaspoon garlic powder
1/2
teaspoon parsley flakes
1/2
cup Progresso™ panko crispy bread crumbs

Steps

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  • 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

No nutrition information available for this recipe

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