February 8, 2011

Chicken puffs

1 tube Pillsbury crescent rolls
2 cups chopped cooked chicken
3 tablespoons butter, divided
1 tablespoon milk
3 ounces cream cheese, softened
2 tablespoons chopped pimentos
1 teaspoon salt
1/2 teaspoon pepper

3/4 cup milk
1 can cream of mushroom soup
1.Preheat oven to 350F.

2.Divide crescent rolls into 4 squares, sealing the perforations.

3.Cream together the cream cheese and 1 tbsp. of butter. Add milk, chicken, pimentos, salt and pepper.

4.Place about 1/2 cup of mixture in the middle of each square and bring corners together, to form a pouch. Twist corners together to seal, and press any open sides together. It should look like a small drawstring purse.

5.Place puffs on ungreased cookie sheet.

6.Melt remaining 2 tbsp. of butter and brush over each puff and sprinkle (heavily) with breadcrumbs.

7.Bake for 15-20 minutes, or until golden brown.

8.To prepare sauce heat milk and mushroom soup in a small saucepan. Serve over chicken puffs.


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