Chicken pockets
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 cup, shredded Cheddar Cheese 1 large Egg, fresh, whole, raw 1 tsp Onion powder 1 tsp Salt 2 breast, bone and skin removed Chicken Breast (cooked), no skin, roasted 1 cup, chopped Carrots, raw 1 cup, pieces or slices Mushrooms, fresh 0.50 cup Peas, frozen 0.50 cup Spinach, frozen 0.50 cup *Campbells Cream of Chicken Soup 1/2 C 1 tsp Garlic Salt 17.3 oz Pepperidge Farm Puff Pastry Sheet Ready-to-Bake 1 tbsp Olive Oil
Combine raw chicken and soup with salt, pepper, garlic salt and onion powder.
In a skillet cook veggies in olive oil for about five minutes. Combine with the chicken and soup.
Roll out pastry sheets and cut into squares. 12 squares per sheet. Place a spoonful of chicken mixture in the middle of each square and put some cheese on top. Seal the pockets. Place on parchment paper on a cookie sheet and brush with beaten egg.
Bake at 375 for 35 minutes
Serving Size: 2 pockets
In a skillet cook veggies in olive oil for about five minutes. Combine with the chicken and soup.
Roll out pastry sheets and cut into squares. 12 squares per sheet. Place a spoonful of chicken mixture in the middle of each square and put some cheese on top. Seal the pockets. Place on parchment paper on a cookie sheet and brush with beaten egg.
Bake at 375 for 35 minutes
Serving Size: 2 pockets
Nutritional Info Amount Per Serving
- Calories: 287.9
- Total Fat: 17.0 g
- Cholesterol: 50.7 mg
- Sodium: 680.2 mg
- Total Carbs: 17.0 g
- Dietary Fiber: 1.3 g
- Protein: 15.8 g
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