Saturday, November 13, 2010
So, I'm sure that all of you have a recipe for chicken puffs in one form or another! I remember having something similar to these at my neighbors' (the Wells) house when I was growing up but I came upon this recipe shortly after I got married!
When I first started making chicken puffs it was like one of the most involved meals I made. I would roll out the crescent roll dough and cut it into squares. Then I would pinch up the corners around the filling so it looked all fancy and top each one with stuffing! And they tasted and looked great...don't get me wrong...but I'm kind of over it! At a recipe night I went to for church, my friend Margret was teaching quick fix meals and one of the recipes she taught was chicken puffs! And I was like no way sista...those take forever! Anyway, after I watched her make them in like 10 minutes I was sold! She wrapped them in the crescent roll shape for one thing and there was no stuffing type topping...and they still tasted awesome...because really it's the cream cheese that makes them awesome! Anyway, here is the recipe!
2 packs refrigerated crescent roll dough (or make your own if you are the over-achieving type)
1 (8 0z.) package cream cheese (I usually use 1/3 less fat)
1 can cream of mushroom soup
2 cups cooked chicken (cubed or shredded)
Mix the cream cheese and mushroom soup until well blended. Add chicken. Place 1 or 2 spoonfuls of chicken mixture onto one of the crescent dough triangles. Roll the dough like you would to make crescent rolls. Repeat with each roll. (Should make 16 total chicken puffs).
Bake at 375 degrees for 15-20 minutes or until cream cheese mixture is hot and crescent roll is light brown! (For baking time go by what the crescent roll package says...I think many are different)
I still think these taste really good with the stuffing...but if I make the stuffing I usually just have it on the side. The puffs themselves are a pretty heavy meal so I also do them sometimes with just a salad or some cheesy rice! Enjoy!