Chicken and Bacon Pockets

Luckily for the family, I'm pretty creative at coming up with new ways to use chicken. These Chicken and Bacon Pockets are outrageously good. I've been on a total cream cheese kick lately, so these made me happy. Of course, the bacon and cheddar didn't hurt either.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings pockets

Calories 236kcal

Author Karly Campbell

Ingredients

1 1/2 cups cooked shredded chicken
4 slices bacon cooked and crumbled
8 ounces cream cheese
2 tablespoons sour cream
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon mustard powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tube refrigerated Grand's Biscuits
1 sleeve Ritz crackers finely crushed
1 large egg
1 tablespoon water
10 ounces cream of chicken soup 1 can
1/2 cup grated cheddar cheese
1/4 cup milk

Instructions

Preheat the oven to 375 degrees. Line a large baking sheet with parchment paper.
In a medium sauce pan over medium heat, add the chicken, bacon, cream cheese, sour cream, and all the spices. Stir often while the cream cheese melts and coat the chicken with the mixture.
Remove the 8 biscuits from the tube and flatten them between the palms of your hands. Stretch them to around 5 inches around.
Spoon as much of the chicken mixture as will fit into the center of each biscuit. Fold the dough up to create a half circle and pinch the seams closed tightly.
Place the cracker crumbs in a shallow dish.
Whisk together the egg and water in a second shallow dish.
Dip each of the biscuits into the egg and then the crackers to coat. Place on the baking sheet.
Bake for 15 minutes or until golden brown and cooked through.
While the biscuits are cooking, heat the soup, cheese, and milk in a medium saucepan over medium heat until the cheese has melted and the mixture is smooth.
Spoon the sauce over the biscuits before serving.

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