Chicken pockets are super easy, quick and involve very little clean up. Serve them in the foil they are cooked in and then just throw away the mess.
Here is how I made these chicken pockets:
2 chicken breasts, halved
salt and pepper
1 cup instant rice
1/4 cup water
1 can condensed soup, any flavor
1 – 1 1/2 cups broccoli florets, frozen
grated cheese for topping
NOTE: You can switch out any veggies or combination of veggies, and any flavor of soup you want. I love the roasted garlic condensed soups that I started to see about a year ago. I have used, in addition to broccoli, carrots, cauliflower, water chestnuts, and green beans successfully.
First, preheat your oven to 400*.
Rip off 4 squares of foil. Place a half chicken breast on each piece of foil and season with salt and pepper.
Top the rice and chicken with the broccoli and carefully fold the foil around the chicken to create an envelope/pocket. make sure that the seams are on the top so no cooking juices run out while in the oven. Place all the chicken pockets on a baking sheet and into the oven for 25-30 minutes.