Chicken Pockets - cooking recipe

Ingredients

1 whole chicken, boiled
2 to 3 Tbsp. sour cream
1 can cream of chicken soup
1 can cream of mushroom soup
1/4 to 1/3 lb. Mozzarella cheese
1/3 lb. medium Cheddar cheese, shredded
2 Tbsp. butter
salt and garlic powder
3 to 4 cans biscuits or croissants

Preparation

Pick chicken off bone; lay aside.
Melt butter in large saucepan; add Mozzarella, 1/2 Cheddar and sour cream.
Stir over low heat until melted.
Add soups.
Add dash of salt and pinch of garlic; simmer.
Butter baking pan.
Roll out biscuits or croissants.
In middle, place bits of chicken.
Spoon sauce; close pocket and seal edges.
Continue to fill pan with pockets.
Bake in a 350\u00b0 oven.
When bread rises (about 10 minutes), spoon a little sauce over top of pockets, then sprinkle with remaining Cheddar. Bake another 5 to 10 minutes.