1 small onion
2 cups cooked chicken, cubed
salt and pepper
2/3 cup canned or fresh mushrooms, diced
6 ounces cream cheese, softened
6 tablespoons butter, melted
2/3 cup herb stuffing mix, dry (something like Pepperidge Farms)
2 cans crescent rolls
1/2 cream of chicken soup
1/4 cup chicken broth, leftover
1/8 cup milk
Dice onion. Put in pot. Add raw chicken and water enough to cook it. Add salt and pepper. Boil until cooked. Remove chicken, reserve broth and onion.
Chop mushrooms, then saute.
Cut chicken into cubes. Mix chicken, salt and pepper, mushrooms, cream cheese and onion.
Shape into balls, ten maximum.
Cover each chicken ball with a crescent roll. Dip in melted butter and roll in dry stuffing mix.
Bake at 350 degrees for 30 minutes.
Gravy
Mix together soup, chicken broth and milk.
Warm until well mixed. Serve over chicken puffs.
Yield: 10
Tips: You can make the chicken mixture ahead of time and keep it in the refridgerator. And don't forget to keep the water that you boiled the chicken in for later use in the recipe!
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The first time I ever had this was when Curtis requested it for his birthday not long after we started dating. It was also the first time I met my future family. AND they are super tasty. I usually make only 8 balls (so I only have to buy one thing of crescent rolls) and usually double the gravy (because I LOVE gravy). Goes well with potatoes. Curtis always asks for these, they are So yummy!
ReplyDeleteI love love love these. MMmmm
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