Chicken Pockets

This is a really good recipe if you have leftover chicken, especially from chicken with gravy so it is a little moist.

8 oz cream cheese softened
3 green onions
6-8 stems fresh parsley
OR 8 oz. cream cheese with chives

3 8 oz cans crescent rolls (reduced fat)
5 chicken breasts shredded
1/4 tsp pepper and salt

Melted butter
Bread crumbs

Open crescent rolls and use 2 rolls per pocket. Add chicken and cream cheese mixture. Fold sides over and seal together. Brush each side with melted butter and sprinkle bread crumbs. Will make 12 chicken pockets.

Bake at 375 for 17-20 min (until rolls are baked)

-Jessica Flake

Creamy Black Bean Salsa Chicken

This is one of my husband's favorites. I like it too, especially because I can put it in the crock pot before school and come home and dinner is ready! It is so easy and so yummy! Enjoy!

• 2 to 4 boneless, skinless chicken breasts
• 1 cup chicken broth
• 1 cup salsa
• 1 can (15 oz) corn, drained
• 1 can (15 oz) black beans, drained
• 1/2 cup sour cream
• 1 cup grated cheddar cheese

Place chicken in greased 3 1/2 to 5-quart slow cooker. Pour broth, salsa, corn, and beans over chicken. Cover and cook on low heat 6 to 8 hours or high heat 3 to 4 hours. Remove chicken with slotted spoon and place on serving dish. Stir in sour cream and cheese into sauce in slow cooker, then pour over chicken. Serves 3 to 5.

We usually just put our sour cream and cheese on top of our chicken and let it melt a bit. But it's good mixing it in with the sauce in the crock pot too. We also usually eat this with some spanish rice and warm tortillas.


Jessica Nelson