Wednesday, June 2, 2010

Chicken Puffs with a Twist

I know, I know .... I have already posted a recipe for chicken puffs. Everyone and their dog has a recipe for chicken puffs. But this is my variation. If you are a chicken puff lover, you have to try this. And for those of you who have aspiring cooks at home .... my kids love to make this dish.

4 cups cooked chicken or turkey, diced
2 8 oz.-package cream cheese, softened
2 tablespoon butter
¼ teaspoon salt
2 8 oz.-packages Pillsbury Crescent Rolls
2 tablespoons milk
5 green onions, white part only, diced fine
1 cups cook broccoli cut into small pieces

1 cup cracker crumbs
1/2 cup Parmesan cheese
2 tablespoons melted butter

Preheat oven to 350 degrees.

Blend cream cheese, Parmesan and milk until smooth. Add chicken, broccoli, salt and pepper. Mix well.

Separate crescent rolls to form 8 rectangles. Seal any perforated holes so filling will not leak through the dough.

Spoon about ½ cup of chicken mixture into rectangle and pull over corner and seal.

Combine the cracker crumbs and the 1/2 cup of Parmesan in a shallow dish. Brush each puff with melted butter and roll in the cracker crumbs.

Line a baking sheet with parchment paper. Place the puffs on the baking sheet and bake for 20 to 25 minutes, or until the dough is golden brown.

Sauce:

1 can Cream of Mushroom Soup
1 - 2 teaspoons Good Seasons Italian Dressing Mix
1/2 cup sour cream
1/2 cup beef broth

Place the above ingredients in a small saucepan over medium heat. Whisk the ingredients together and cook until heated through.

To serve pour sauce over each chicken puff. I put my sauce in a gravy boat and let my family serve themselves.