I used leftover Creamed Chicken
(recipe: )
1 Can of Canned Biscuits
1 Tbsp of Shredded Cheddar per pocket
When you have leftover Creamed Chicken keep it in the fridge until you're ready to build your pockets.
When they heat up in the oven, the cook mixture will turn into a warm and creamy center.
Preheat your oven to 350 degrees.
Roll out each biscuit into a circle (doesn't have to perfect, mine sure weren't!)
Put about 1 1/2 - 2 Tbsp of the Chicken mixture and 1 Tbsp of cheese in each pocket.
Pull one side over so that it makes a crescent. Make sure that you keep the mixture away from the rim of the biscuit or else it won't close, and it's a mess!
Push down on the edges of the filled biscuit to seal, and just to make sure it won't leak, I use a fork to seal the edge.
Bake on an ungreased baking sheet for 20-25 minutes or until golden brown! SO GOOD!
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