Chicken Mushroom And Potato Pockets Recipes

Steps:

• In a large skillet melt butter over medium heat.
• Add mushroom, onion and garlic.
• cook for 6 to 7 minutes or until mushrooms are tender.
• Reduce heat to low and add chicken and cream cheese, stirring until cream cheese is melted and smooth.
• Remove from heat and stir in cheese and pepper.
• Let mixture cool for 20 minutes.
• Preheat oven to 375 degrees.
• Line baking sheets with parchment paper.
• On a clean flat surface unroll one can of dough. Cut the dough lengthwise into 3 equal parts making 15 squares. Spoon about 1 tablespoon filling onto center of each square. Pull up the corners of dough over filling, pressing dough together gently to seal.
• Repeat procedure with remaining dough and filling.
• Place on prepared baking sheets.
• Bake for 10 -12 minutes or until golden brown.
• Serve immediately.
• NOTE: be sure to use unperforated crescent roll dough.
• Cooking time includes cooling time for the mixture.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Oil a baking dish.
• Combine flour, garlic powder, onion powder, paprika, poultry seasoning, salt, and black pepper in a large resealable plastic bag. Add chicken and toss to coat well. Shake off excess breading.
• Heat olive oil in a skillet over medium-high heat. Brown chicken on both sides, 5 to 10 minutes. Transfer to the prepared baking dish. Cook and stir potatoes in the same skillet until almost tender, 3 to 5 minutes. Transfer to the baking dish.
• Add butter to the same skillet over medium-high heat. Saute mushrooms for 2 minutes. Add green onions and garlic and saute until garlic is browned, about 3 minutes. Add soup, broth, and sherry. Bring to a boil and cook until sauce thickens, about 5 minutes. Add spinach and cook until wilted, 2 to 3 minutes.
• Pour sauce over chicken and potatoes in the baking dish. Top with mozzarella and Parmesan cheeses. Cover dish with aluminum foil.
• Bake in the preheated oven for 20 minutes. Remove aluminum foil and bake for 20 minutes more.

Steps:

• Set oven to 400 degrees.
• Sprinkle the onion slices in the bottom of a large roasting pan.
• Season chicken pieces with salt and pepper, then brown the chicken in a large skillet on both sides for about 6 minutes on each side; place on top of the onion slices along with potatoes in the roasting pan.
• Pour the chicken stock or broth around the browned chicken pieces.
• Then sprinkle oregano all over in the roasting pan.
• In a bowl mix together olive oil, garlic lemon juice and thyme.
• Pour over and around the chicken, mixing together slightly with a wooden spoon to combine with the broth.
• Add in the small button mushrooms around the chicken.
• Cover and bake in a 400 degree oven for about 30 minutes.
• Uncover, mix juices slighty and baste the chicken with a wooden spoon, then return to oven (uncovered) and bake for about 20 minutes more or until the chicken is cooked through.
• *NOTE* if you find that the potatoes are done before the chicken, just remove to a bowl.