Chicken and Mushroom Pockets

Chicken and Mushroom Pockets

I’ve been dealing with morning sickness for the last 3 months and I’m finally feeling like cooking again.  To get myself back in the kitchen, I decided to do something quick and easy.  These Chicken and Mushroom Pockets were the perfect, and even my picky 1 year old liked them.

Chicken and Mushroom Pockets

1 (8 oz.) block cream cheese, softened

1 Tbsp. butter, softened

1 (12.5 oz.) can chunked chicken

1 ½ cups mushrooms, sliced

¼ cup onion, diced

¾ cup shredded cheddar cheese

½ tsp. Greek seasoning

¼ tsp. pepper

Salt to taste

1 can crescent rolls

1 Tbsp. melted butter

Preheat oven to 350 degrees.

In a large bowl, mix cream cheese and butter until thoroughly blended.  Stir in chicken, mushrooms, onion, cheese, and seasonings.  Set aside.

On a large cookie sheet, roll out crescent dough and divide into 4 rectangles.  Pinch perforated edges to down the center of each rectangle to seal and widen the rectangles with your hands (I did this by smashing).  Spoon about 1/3 to ½ cup of cream cheese mixture into the center of each rectangle.  Pull up 4 corners of the rectangles to the center of the mixture and pinch the edges to seal.  Brush tops of pockets with melted butter and bake in preheated oven for 25-30 minutes. 

Note:  this recipe makes twice as much filling as you need for one can of crescent rolls so you can either use 2 cans or save the other half for later.  I plan on using the rest of mine in a pasta dish



3 Cheese Chicken Zucchini Bake


Okay so I know casseroles are not generally thought of as fabulous but I’m pretty sure this one will change your mind! It’s not only CENTSIBLE it’s downright delectable!! This casserole is anything but a bore…it’s full of flavorful feta, garlic, and gorgeous color!! Hope you’re ready to impress girls…because this one’s sure to “squash” the competition!!! (ok that was a lil cheesy…oh dear I did it again). Grab your aprons girls and go have some fun!!

2 medium zucchini

2 yellow summer squash

1lb chicken breast tenders

2 Tb extra virgin olive oil

1/2 c chopped onion

8 cloves chopped garlic ( trust me there is no such thing as too much garlic!!)

2 tsp  thyme

1tsp better than bullion paste (chicken flavor) or salt

4 eggs

3/4 C  sour cream

1 C  crumbled herbed feta cheese

3/4 C fresh parmesan cheese

2 Tb lemon juice

fresh cracked pepper (its some much better) Sautee chicken breast in olive oil until golden brown , season with salt and pepper as you sautee. Set aside.  Preheat oven to 375 degrees and spray a  casserole dish with nonstick spray.  Slice the squash into 1/4″ slices. Heat the oil in a non-stick frying pan.  Add the squash, onion, garlic, thyme, and the better than bullion.  Sautee just until the squash is  slightly tender.  Be sure you dont overcook cook or it will be mushy after it bakes! Remove from the heat. Beat together the eggs, sour cream, feta, parmesean, and lemon juice in a medium sized bowl.  Place half of the squash into the bottom of the casserole dish. Add a layer of chicken breast on top of squash. Now throw on some fresh ground pepper, then spread 1/2 of the egg mixture over the top.  Repeat with remaining squash and egg mixture. Finish the top by sprinkling a handful of jack cheese over it! Bake for 35-40 minutes, until the mixture is bubbling and golden brown.  Enjoy your awesome creation!!

Cheesy Chicken Enchiladas

I’m always looking for great casserole recipes because they are so easy to throw together and just toss in the oven while I take care of other things…dishes, vacuuming, manicures…you get the idea.  I’ve tried a few different chicken enchilada recipes and always thought they were either too dry or sort of flavorless.  This recipe solved all of those problems!  It had lots of delicious, creamy sauce and the flavor was amazing!

Cheesy Chicken Enchiladas

1 can (18.5 oz) Progresso® Traditional Chicken and Cheese Enchilada Soup
1 can (10 oz) Old El Paso® hot or mild enchilada sauce
2 cups shredded cooked chicken
2 cups shredded cheddar/monterey jack blend (8 oz)
1 medium tomato, diced
10 flour or corn tortillas (6 inches)
2 medium green onions, thinly sliced
  1. Heat oven to 350°F. In medium bowl, stir together soup and enchilada sauce. Spread 1 cup soup mixture in ungreased 11×7-inch baking dish.
  2. In large bowl, mix 1 cup soup mixture with chicken and 1 cup of the cheese; reserve remaining soup mixture. On microwavable plate, stack tortillas and cover with paper towel; heat on High 1 minute to soften. Place 1/4 cup chicken mixture along middle of each tortilla. Top mixture with diced tomatoes.  Roll up and place seam sides down in baking dish with sauce.
  3. Pour remaining soup mixture over enchiladas. Sprinkle with remaining 1 cup cheese. Sprinkle green onions on top. Bake about 30 minutes or until cheese is melted and sauce is bubbly around edges.

Adapted from Betty Crocker