Your kids will love to wrap their hands around these delicious chicken and broccoli pockets! Refrigerated pizza crust forms the pockets that hold a hearty filling made with Cheddar cheese soup, fresh broccoli, cooked chicken and shredded cheese. They’re so easy to prepare and the taste is simply irresistible.
cost per recipe: $6.14
The price is determined by the national average.
can (10 1/2ounces) Campbell’s® Condensed Cheddar Cheese Soup
cup chopped fresh broccoliflorets
cup chopped cooked boneless, skinless chicken breast
cup shredded Cheddar cheese(about 1 ounce)
package (13.8 ounces) refrigerated pizza crust dough
Heat the oven to 400°F. Spray a baking sheet with vegetable cooking spray. Stir the soup, broccoli, chicken and cheese in a medium bowl.
Unroll the crust on the work surface and cut in quarters. Spoon about 1/2 cup chicken mixture on one side of each. Fold the crust in half over the filling. Pinch the edges to seal. Using a sharp knife, cut small slits in the tops of the pockets. Place the filled pockets onto the baking sheet.
Bake for 20 minutes or until the crust is golden brown. Let the pockets cool on the baking sheet on a wire rack for 5 minutes.