I can't believe someone actually wants a recipe from me - this is a first! Hear you go:
2 cups cooked, chopped chicken
3oz cream cheese, softened
mushrooms and bell pepper, saute'd in butter (however much looks good to you! :))
2 tablespoons milk
salt to taste
1 sleeve ritz crackers, crushed
2 pkgs of crescent rolls
1/4 cup melted butter
Mix chicken, mushrooms, bell pepper, cream cheese, salt, and milk. I just squished it all together by hand!
Unroll crescent rolls, keeping 2 diagonals together to form a rectangle.
Place about 1/4 cup chicken mixture on 1/2 of the rectangle and pull 2nd half over to cover. Pinch all edges tightly together.
Dip each pocket in melted butter and coat with crushed ritz crackers.
Place pockets on baking sheet and bake in a preheated 350* oven for approximately 20 minutes ( I checked after 15 to make sure the bottoms weren't getting too brown - actually backed about 25 minutes, probably because I kept opening the oven door!)
This recipe makes 8 pockets, Dale and I each had one and then halved another one. I froze the leftovers, but am not sure how it will turn out thawing and re-baking. If you don't think you can eat all eight pockets you could either just half the recipe or only assemble four and freeze the remaining chicken mixture and only put it together with the crescent rolls when you're ready to have this dish again.
I think next time I might try this with ham and add swiss cheese to it. It would probably also be good with Italian sausage and pizza sauce! I guess the combinations are endless.
If anyone tries it, let me know how it goes over at your house.