Chicken Pockets

Ingredients

• Phillsbury Dough (2 cans of 8 croissants) 
• 1 Can Cream of Chicken Soup
• 1/3-1/2 cup of sour cream
• 1/4 cup of sliced olives
• 1/4 cup of chopped onion
• 1/2 cup of shredded cheese
• Shredded or cubed Chicken
• Other ingredients as desired
• Green onion

Directions

1. Preheat oven to 350 degrees.
2. Mix all of the ingredients (except the dough) in a bowl. 
3. Lay out squares of dough (2 croissants).  
4. Spoon mixture onto dough.
5. Cover with another square of dough.
6. Press a fork around the edges to seal.
7. Bake at 350 degrees for 20-30 minutes or until golden brown.  The bigger the pocket the more time is needed.  Look at dough at the center to see if done. 

Kerstian's Chicken Encheladas

1 can of cream of chicken coup
1 can of milk
8 oz sour cream

Mix above, spread some on bottom of 9x13 pan

12 flower tortillas
Cooked chunks of chicken
sliced black olives
shredded cheddar cheese

Spread some soup mixture on center of tortilla, then add desired amount of chicken and olives. Roll up and palace in pan.  Spread some soup mixture on top.  Sprinkle with cheese.  Bake at 375ᵒ for 20 min.

Stuffed Chicken Casserole

Cooked Chunks of Chicken - 2 (4) Breasts

1 (2) box of stove top stuffing

1 (2) cans of cream of chicken soup

1/2 (1) can of milk or water

Layer a 9x9 (13x9) pan with chunks of chicken. Make stuffing according to directions and put on top of chicken. Mix cream of chicken and milk together. Spoon over stuffing, covering completely. Bake at 350°F for 30 minutes. 

Serves 4 (8) people.