Tuesday, April 9, 2013

Chicken Bacon Ranch Pockets

I have many tips up my sleeve when it comes to making dinner for my family.  One of them is that I always have cooked chicken on hand.  The most time consuming part of many recipes it cooking the chicken that goes it them.  If the chicken is already cooked I can throw this super kid friendly dinner together in 20 minutes!  

  • Two Chicken Breasts Boiled and Shredded 
  • 6 oz of Cream Cheese- softened (I used 1/3 less fat)
  • 2/3 cup of Shredded Cheddar Cheese
  • 2 Tablespoons Hormel Real Bacon Bits 
  • 1 Tablespoon Hidden Valley Ranch Dressing Mix
  • 1 Tube of Cresent Rolls (I actually used the sheet and rolled out just a little bit)
  • A little bit of pepper
  • Butter
  • About a Tablespoon of Unseasoned Bread Crumbs
Preheat oven to 350.  Beat together cream cheese, Hidden Valley Ranch Dressing Mix, Bacon, Pepper, and Cheddar Cheese.  When thoroughly mixed, stir in the shredded chicken with a fork.

Roll out Cresent Roll dough if needed.    

 If using dough sheet- Divide into about 8 squares or just use triangles if using regular Cresent Roll Dough.  Place chicken mixture in center of each piece and fold in the sides and ends.

 Lay seam side down on a cookie sheet lined with parchment paper.  Melt a couple tablespoons of butter and brush it on top of chicken pockets.  Sprinkle with bread crumbs.
 Bake for about 15-17 minutes or until golden brown.
This recipe was featured in Two Magical Moms March Menu Madness.  Check out the entire menu and try out some of our other YUMMY recipes!