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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-

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

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

No nutrition information available for this recipe

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