One of my least favorite things to do is to make dinner. It’s not that I don’t enjoy cooking. It’s that my husband can’t ever give me a straight answer about what he wants for dinner. I get a lot of “I don’t know.” and “I’m not hungry yet.”
It’s hard to make dinner when you don’t know what the person you’re cooking for wants to eat. That means I end up making a lot of quick one pot meals when I can. With all the pork we have in our freezer, I’ve been making a lot of Mushroom Garlic Pork Chops.
Though I recently discovered a new recipie I absolutely love- cheesy chicken croissant pockets. Unfortunately the page I had pinned from is now considered spam by Pinterest, so I thought I would share my version here.
- 2 cups shredded chicken
- 1 cup shredded sharp cheddar cheese
- 1 package croissants (crescent rolls)
- 1 can condensed cream of chicken soup
- 1 can milk (in empty soup can)
*2 cups of shredded chicken is about 1/2 of a rotisserie chicken, so I went ahead and doubled the chicken and cheese for the filling so I could use the whole chicken. This is also handy if you want to have a party and double the recipe.
- Preheat oven to 350.
- In a bowl, mix soup and milk. Set aside.
- Mix shredded chicken and cheese in a separate bowl.
- Separate crescent rolls, and fill with chicken mixture wrapping dough around the filling.
- Place in greased 9×13 pan.
- Cover crescent pockets with soup.
- Bake for 30 minutes or until golden brown.
- Serve warm.
Makes 8 individual croissant pockets, or 4 servings.
What is your favorite meal to cook?