Reviewed: Dec. 2, 2010

After reading others' reviews, I changed how this was baked. I stuff the crescent rolls and bake for 20-25 minutes. While baking, I make the sauce in a pan and pour it over the "chicken pockets" (as we call it) after they are baked. One of our new favorite dinners! So yummy!

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Reviewer:

MaddiesMom

Cooking Level: Intermediate

Home Town: Vonore, Tennessee, USA

Living In: Ocean Springs, Mississippi, USA

Reviewed: Nov. 20, 2010

I am a 20 something that is still learning how to cook a variety of meals. My boyfriend and I were looking for meals that were easy but tasty. I remembered this dish because my grandma would make it for me when I was younger. I was very suprised when I cooked it and my bf finished his and said it was "really good". I don't get feedback with that enthusiasm much!!! Very good recipe. I haven't tried any variations yet.

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Reviewer:

Hails8487

Reviewed: Aug. 22, 2010

These were awesome!! And my kids enjoyed making them with me!

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Reviewer:

aauthement

Reviewed: Nov. 5, 2009

I enjoy this recipe for left over baked chicken. However, I make the sauce while the rolls are baking on a cookie sheet and then spoon the warm sauce over each roll as it is served. This allows the crescent to become crispy brown and fluffy as it bakes - not soggy.

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Reviewer:

JSTAHMER

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Midland, Texas, USA

Reviewed: Jul. 29, 2009

This is a great kid friendly recipe! The secret is to cook the rolls first, then make the sauce on the stove and pour over the rolls just as you are about to serve them. I also added some onion powder, garlic powder, and pepper to the chicken first. This even works great with canned chicken.

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Reviewer:

kpinsonat

Cooking Level: Expert

Home Town: Baton Rouge, Louisiana, USA

Living In: Denham Springs, Louisiana, USA

Reviewed: Jul. 21, 2009

Oh am I glad I tried this!!! I had four leftover crescent rolls so I just flattened them out and made two little pouches with the cheese and chicken. I mixed the soup mixture together in a pan and let it combine over slow heat. After 20 mintues in the oven, the pouches were done so I added the soup mixture. One of my new favorites. Thank you!

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Reviewer:

Beckyleigh

Home Town: Gurley, Nebraska, USA

Living In: Lodgepole, Nebraska, USA

Reviewed: May 11, 2009

I have been making these for years (my grannie gave me a tip about 10 or so years) I know alot of peps say it takes so long to cook then best thing to do is while you are making the sauce is to put the rolls in and let them bake until slightly brown and then pour the sauce over top....cuts the cooking time down big time also if it is to bland I bake my chicken in a broth bath with salt and pepper for extra flavor and use sharp instead of mild cheddar.

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Reviewer:

granniescooker

Reviewed: Mar. 13, 2009

I took the advise of some other reviews and made 2 rectangular rolls, they came out great. I also cooked the soup/milk/cheese mixture in a sauce pan and poured over the rolls after they came out of the oven.

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Reviewer:

Miss Molly

Cooking Level: Intermediate

Living In: West Gardiner, Maine, USA

Reviewed: Jan. 7, 2009

these are so easy and very yummy, the whole house loved them, and they were ready in no time..I added some paprika and pepper to the soup mixture to give it a little more pop and it turns out better every time i make it

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