I first made these after we had moved to a new city and I had just started working a new demanding job. So, naturally I was searching for meals that would be easy, quick and tasty to feed the family after a long day at work.
These little chicken pockets are a surprise burst of flavor when you bite into them. I like to overfill the rolls so the filling is exploding out of the sides.
2 cans crescent rolls (not the flaky kind)
2 boneless chicken breasts
2 8 oz container Onion and Chive cream cheese, softened
1-2 cups chopped mushrooms
salt and pepper (for seasoning)
Preheat oven to 350º
Cook chicken, shred.
Heat a little olive oil in a pan and cook mushrooms until soft.
Mix all ingredients, except rolls, together in a bowl. Flatten rolls and add a heaping spoonful of the filling in the center. Wrap corners around the filling.
Bake about 15 minutes or until the rolls are golden brown.