Tuesday, January 13, 2009
This recipe is from my neighbor. It is a family favorite of theirs.
3 cups cooked diced chicken
1 can cream of chicken soup
1 1/2 cups crushed cornflakes
1 stick butter; melted
1 container (4-8 oz) cream cheese, softened. Preferably garden vegetable flavor. Low fat variety tastes the same. If you use plain cream cheese, then add some herb flavors to it.
2 pkgs of pillsbury refrigerated crescent roll dough. Depending on the size of your family, this recipe can be cut in half.
Combine chicken and softened cream cheese in bowl. Put corn flakes in separate small bowl. Put butter in a separate bowl as well. Roll out crescent rolls with small rolling pin. Scoop about 1.5 Tbsp of chicken/cream cheese mixture into middle of crescent roll. Wrap crescent roll around chicken mixture, closing the seams. Dip top of your uncooked "puff" into melted butter, then into the corn flakes. Set on ungreased cookie sheet. Repeat until all of your ingredients are gone. Cook puffs for approx. 20-22 minutes at 350. Meanwhile, cook cream of chicken soup according to soup directions. Serve puffs with cream of chicken soup "sauce" poured over the puffs.