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Cheesy Chicken and Broccoli Pockets

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"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."
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Ingredients

40 m servings 484 cals
Original recipe yields 4 servings

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Directions

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  1. Heat the oven to 400 degrees F. Spray a baking sheet with the cooking spray. Stir the soup, broccoli, chicken and cheese in a medium bowl.
  2. 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.
  3. 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.

Nutrition Facts


Per Serving: 484 calories; 9.3 g fat; 76.4 g carbohydrates; 20.6 g protein; 28 mg cholesterol; 1142 mg sodium. Full nutrition

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