chicken pockets

Chicken Pockets



1 10 oz. can of chicken, (or 1 cup cooked chicken, diced)

1 8 oz. cream cheese

Garlic salt to taste

1 tube of jumbo biscuits uncooked

1 10 oz. can Cream of Chicken Soup

1 cup milk



Preheat oven to 350.

Pop the cream cheese (in a bowl) in the microwave for 30 seconds to soften. Add the chicken and garlic salt and mix together. Open the uncooked biscuit dough, fill with the mixture. Then pinch around the edges to close up. Place on a cookie sheet. Bake the filled biscuits at package’s suggested temperature and time. (About 350 for 11 to 15 minutes.)

Mix soup and milk in pan and heat thru. When the biscuits come out of the oven serve while hot, and pour over with warmed soup and serve.