Serves: 4
Total Calories: 262
Blend first 7 ingredients. Separate rolls into 4 rectangles and seal perforations. Spoon 1/2 cup chicken mixture into center of each rectangle. Pull up corners and seal. Brush tops with melted butter. Dip in croutons or sprinkle with parmesan cheese. Bake at 350° on ungreased cookie sheet 20-25 minutes, or until golden brown. Heat soup, undiluted or thinned with a little milk, and spoon over top of each puff.
Note: You may substitute crabmeat, shrimp, tuna, or your favorite ground beef mixture for the chicken. You may also substitute a cream sauce for the soup.
This Chicken Puffs recipe is from the The Recipe Hall of Fame Cookbook Cookbook. Download this Cookbook today.
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