Couscous and Cranberries

"Get in my Belly" Good Food

Chicken Pockets

This recipe is so quick and easy!  One of our favorites!


1 package (3 oz) cream cheese, softened
1 tablespoon butter, softened
2 cups cubed cooked chicken (we like it shredded)
1 tablespoon chopped onion
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons milk
1 can (8 oz) refrigerated crescent dinner rolls 
1 tablespoon butter, melted
3/4 cup seasoned croutons, crushed


  1. Heat oven to 350°F. In medium bowl, mix cream cheese and 1 tablespoon softened butter; beat until smooth. Add chicken, chives, salt, pepper, milk and pimientos; mix well.
  2. Separate or cut dough into 4 rectangles. If using crescent dough, firmly press perforations to seal. Spoon 1/2 cup chicken mixture onto center of each rectangle. Pull 4 corners of dough to center of chicken mixture; twist firmly. Pinch edges to seal. Place on ungreased cookie sheet. Brush tops of sandwiches with 1 tablespoon melted butter; sprinkle with crushed croutons.
  3. Bake 25 to 30 minutes or until golden brown.

Easy Chicken Bake


Garlic salt
6 Boneless, skinless Chicken Breasts (adjust to your family size)
1 can (10.5 oz) cream of mushroom soup
1 cup cream
Chopped Parsley

Mix salt, garlic salt and paprika.  Thoroughly rub mixture into chicken pieces.  Place chicken in a 5 quart Dutch oven.  Combine soup and cream, whisk to smooth consistency and pour over the chicken.  Sprinkle with parsley.

Bake at 300 degrees F. for 3 hours.

Option:  Can also cook in a 9 x 13 inch pan.  Spread chicken in one layer in baking dish. Spread soup/cream mixture over the chicken; sprinkle with parsley.  Bake uncovered at 350 degrees F. for 1.5 hours.