50+ Friends Club Cookbook
Appetizers & Snacks
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Cheddar Chicken Puffs with Tarragon Sour Cream
From the Kitchen of: H@ppy - Carol Mahnke
| 1 | 11 oz can | Cheddar cheese soup |
| 1 | 5 oz can | Swansons chicken |
| 1 | | egg, slightly beaten |
| 1/2 | C | Italian bread crumbs |
| 2 | tbsp | Green pepper, chopped |
| 2 | tbsp | Green onion, chopped |
| 1/4 | tsp | Hot pepper sauce |
| | | Salad oil |
| 1/4 | C | Sour cream |
| | | Tarragon -- to taste |
- In bowl mix thoroughly 1/4 cup soup, chicken, egg, crumbs, pepper, onion and pepper sauce. Shape into 40 balls. Roll into crumbs. Fry until done. Drain.
- Combine rest of soup, sour cream and tarragon.
- Serve sauce over chicken balls.