Ingredients Jump to Instructions ↓

  1. 3 Chicken Breasts, cut in half, lengthwise

  2. 1 small package Cream Cheese, softened Cooking Oil Fresh or Dried Rosemary Fresh chives , chopped

  3. 6 Pepperidge Farms Pastry Shells, frozen

  4. 1 can Cream of Chicken Soup

  5. 3/4 cup Milk

Instructions Jump to Ingredients ↑

  1. Combine softened cream cheese with desired amount of chives and rosemary. Clean and flatten chicken breasts. Brown chicken in oil heavily sprinkled with rosemary. Roll out pastry shells over flour. Place chicken on pastry and cover with cream cheese. Fold pastry in half and seal edges with water and press down to stick. Bake on cookie sheet in 350° oven for 30 minutes or until brown. Drizzle with sauce: combine cream of chicken soup with milk and heat in microwave.


Send feedback