Tuesday, March 1, 2011

Chicken & Cheese Crescent Pockets

Chicken & Cheese Crescent Pockets
Recipe inspired by Blog Chef
Makes 4 Servings

1 (8 ounce) can reduced fat crescent rolls
1 (10 3/4 ounce) can fat-free cream of chicken soup
½ cup cabot 75% reduced fat shredded cheddar cheese

2 ounces fat-free cream cheese (softened)
2 tbsp light butter with canola oil (softened)
¼ teaspoon garlic powder
16 oz. chicken breasts, cooked in salt and pepper and shredded
¼ cup Cabot 75% reduced fat shredded cheddar cheese
¼ tsp seasoning salt
¼ tsp ground black pepper
2 tbsp fat-free mayonnaise
Topping: ¼ cup Cabot 75% reduced fat shredded cheddar cheese; optional topping: fresh parsley flakes

Preheat the oven to 350 degrees. Lightly grease a rectangular casserole dish with nonstick cooking spray. In a saucepan mix cheese and soup. Heat until the cheese melts, about 2 minutes. Remove from heat and set aside. To make the filling- in a bowl mix cream cheese and butter until smooth, add garlic powder. Add in chicken and cheese. Mix until well combined. Add mayonnaise. Stir. Season with salt and pepper to taste. Drizzle a small amount of the chicken soup mixture on the bottom of the casserole dish. Unroll crescent rolls on wax paper, and separate into 4 rectangles. Press seams together. Divide mixture into four, and top on each crescent rectangle, then pick up one side and fold over to the middle. Pick up the other side and do the same. Press together the new seam, flip it over and put it seam side down in the dish, then use your fingers to press the sides closed. Repeat with the other three. (make sure to put the four pockets as far away from each other as possible in the pan). Drizzle remaining soup mixture on top and sprinkle cheese on top. Bake uncovered for 30 minutes.

Nutritional Information: 453 calories, 32 carbs, 16 fat grams and 43 protein grams.

Review: Loved! So creamy and fabulous. I used to eat a recipe similar to this in college - but it was all-fat! I liked combining the crescents into one large (rather than two small) -it made the filling stand out more and it was more fun to eat. The shredded chicken went well with this, and the garlic powder gave it a nice kick. I also couldn't get over how creamy the mayonnaise and cream of chicken made this dish - it was definitely comfort food to the max an something I would crave if I was ever tired or just wanted something "bad for me." :) I could see myself doubling this and freezing half!


Priyanka said...

Totally awesome.... Bookmarked it and will we definitely trying it

fittingbackin said...

Thanks - hope you try it and love it! It's a bit of worth but SO worth it.

Anonymous said...

Well, YUM!
I'm posting this on our Facebook page so all our fans can share the joy! Thanks!

fittingbackin said...

You are so sweet, Wendy - yay! This one used a lot of cabot (for the sauce, in the stuffing, for the topping, etc.) - but it just blended so well and really helped make this dish!

Anonymous said...

I'm so glad it worked out so well. I am seriously making this!

One of our FB fans thinks she can sneak some broccoli into it, too :)

fittingbackin said...

I LOVE the idea of adding in broccoli! To keep the calorie count the same while adding broccoli - I think could easily use less soup, then finely dice up a bag of frozen diced broccoli... hmmm Loving this idea!!

Sherri said...

I just saw this on Cabot's Facebook page and I am SO excited to try it! May even add a little spinach :) Thanks!!

Tami said...

That just screams comfort food!