Equipment You'll Need:
· Two medium sized pots
· Cutting board
· Two sharpened knives
· Large spoon
· Cooking sheet
· Large mixing bowl
· 3 medium sized chicken breasts (boiled & diced)
· 1-2 crowns of broccoli
· 3 ten oz. cans cream of chicken soup
· 4 tubes of crescent rolls
· 8 oz. cream cheese
· 1/4 cup parmesan cheese
· ½ tsp pepper
Preparation Time: Approximately 30 minutes.
Servings: About 8-10 servings (2 pockets per person).
May I recommend that you read through or skim the steps before beginning your culinary journey? Thanks for looking, and I hope you enjoy this dish as much and my friends and I do.
First, preheat the oven to 375 degrees.
Next, boil the chicken breasts. Make sure they’re defrosted. Put the chicken breasts into a medium sized pot, and then cover them with water.
* Make sure the chicken breasts are white all the way through. We don’t want salmonella poisoning! *
OPTIONAL: Once finished boiling, don't strain the chicken breasts, simply remove them from the water. You may want the leftover broth later to water down the broccoli and chicken mix if you feel like it's too thick.
In the meantime, cut the broccoli into ¼-inch to ½-inch pieces. (See photo for more detail on the size.) After you’ve cut up the broccoli crowns, steam them. Take care not to make them too large, or it will be difficult to work with later.
When the chicken is done, cut it into bite-sized cubes. You may want to let it cool off before you cut it, because it will be hot.
Then, mix the broccoli, chicken, cream of chicken soup, cream cheese, Parmesan cheese, and pepper together in a large mixing bowl.
* Make sure the cream cheese is softened. If it's hard, it'll be difficult to stir! *
After you’ve done that, open the crescent rolls. Lay one flat, and spoon 1/3 cup of the broccoli and chicken mix on to the large end.
Step 6: Making the Pockets
1) Take one of the close corners, and fold it around the mix, as if you were creating a nest for it.
2) Take the other close corner and fold it around in the same manner.
3) Then take the long corner (the small end) and bring it all the way around the dollop of mix, wrapping it up. (See photos for more detail.)
Place the pockets on a baking sheet, about an inch apart from each other. Cook them for 15 minutes or until brown.
If you have any leftover mix or you just don't want to make it all at once, the mix keeps for a long time as long as you refrigerate it in a covered/sealed container.