Sunday, June 27, 2010

Chicken Puffs

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This recipe is a family favorite. I first got introduced to at my husband's family's place years ago. There are a million different ways for this recipe to be made. Some people make it with onions but I think the flavor of onions is WAY too overpowering.

Chicken Puffs
1 package of frozen rolls
4 chicken breasts
8 oz. cream cheese
salt and pepper
Ritz crackers
1 can cream of chicken soup
sour cream

I cook my frozen breasts of chicken in the crock pot with S&P and Ms.Dash. My mother-in-law boils it. I like it done in the crock pot b/c it's so tender when it comes apart that it just falls apart.
Shred it or if its too tough to shred use a food chopper and chop it up. Then you mix it with the cream cheese and S&P. Make a little mash. Then thaw the Rhodes rolls (some people use crescent rolls and that is much easier but I have tried both ways and Rhodes is the best-promise). I usually put them in the microwave for 30 seconds on regular microwave heat, turn them over and then do another 30 seconds. DO NOT OVER HEAT. Mold one roll at a time in to disc shape. Put a T. of mash onto the roll then fold and pinch dough around mash. I then dip it in melted butter (about a stick is what you'll need for the recipe) then roll it smashed Ritz crackers. Then I put it on a greased cookie sheet upside down so it doesn't come undone. Cook at 350 degrees for about 23 minutes.

Top with sauce. To make sauce combine one can of cream of chicken soup and one soup can of milk in sauce pan over med. heat. Keep a close eye on it, you don't want the sauce to burn. Once those two ingredients are combined mix in 1 c. of sour cream with whisk. Bring to a gentle boil then remove from heat.


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