Creamy Chicken and Vegetable Pockets

This is a great meal if you want to prepare the mixture the night before so the next day it won't take very much prep. If you have yourself a food chopper, it will come in mighty handy for this recipe.

2 cans crescent rolls

3 lg chicken breasts, boiled, then finely chopped

3 carrots, minced

3 celery stalks, finely chopped

1 1/2 c frozen broccoli, finely chopped

2 green onions, sliced thin

3 cloves garlic, minced

1 Tbls parsley

1/2 cup chicken broth

8 oz cream cheese

1 can Cream of Chicken soup

1 soup can milk

1/2 cup sour cream

In a pot boil your chicken breasts til nearly cooked through. While chicken is cooking, chop up your vegetables and put them in a skillet. Season with salt and pepper and/or any other seasonings you like. Start to saute on medium heat. Check your chicken. The outsides should be all white. Pull them out with tongs and chop them up, even using your food chopper. Add to sauteing vegetable mixture. Pour in chicken broth and continue to cook until chicken broth is all gone. If you're preparing this meal the night before, allow to cool and refrigerate overnight. The next day, add your cream cheese to the mixture. Stuff mixture into crescent rolls and place on a cookie sheet lined with parchment paper. If you aren't preparing the night before, proceed with cream cheese and fill rolls with mixture. Bake at 350 for 13-15 minutes. While pockets are cooking, make your chicken gravy. In a saucepan, add Cream of Chicken Soup, milk and sour cream. Heat through. Put 1 or 2 pockets on your plate, add gravy and enjoy :)