Chicken Crescent Pockets

• crescent rolls↗1 (8 ounce) can
• cream of celery soup1 (10 1/2 ounce) can
• cream cheese (softened)↗3 ounces
• frozen chopped onions (or to taste)↗3 tablespoons
• chicken breasts (drained)↗2 (5 ounce) cans
• pepper (or to taste)↗1 dash

Step-by-step instructions

1. 1

   Preheat oven to 350 degrees.

2. 2

   In a medium sized bowl, mix together chicken, cream cheese, ONE HALF of the cream of celery soup,the onions, and the pepper. Mix until thoroughly combined.

3. 3

   Seperate crescent rolls into 4 squares. One square equals 2 triangles put together. Press triangles together to form a square. Place these on a non-stick cookie sheet.

4. 4

   Place 1/4 to 1/3 cup of filling into each square, and pull up the corners of the crescent roll to the center to form a "pocket".

5. 5

   Bake at 350 for about 20 minutes or until golden brown.

6. 6

   If you have any filling left, mix it with the remaining cream of celery soup and heat it in a small saucepan over low heat and use this to top your cresent pockets.