cheddar chicken puffs with tarragon sour cream

Name: Cheddar Chicken Puffs with Tarragon Sour Cream
Yield: 40
Cuisine: American
Ingredients: 1 can(s) (11 oz.) campbell's condensed cheddar cheese soup; 1 can(s) swanson chunk style mixin' chicken; 1 eggs, slightly beaten; 1/2 cup(s) italian flavored fine dry bread crumbs; 2 tablespoon(s) finely chopped green pepper; 2 tablespoon(s) finely chopped green onions; 1/4 teaspoon(s) hot pepper sauce; salad oil; 1/4 cup(s) sour cream; dash crushed tarragon leaves

2 Pinches

Teresa Malkemus

Bloomington, IN

Updated on Jan 23, 2021

My husband really loves these.

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cook time

method Deep Fry

yield 40 servings

Ingredients

1 can (11 oz.) campbell's condensed cheddar cheese soup
1 can swanson chunk style mixin' chicken
1 eggs, slightly beaten
1/2 cup italian flavored fine dry bread crumbs
2 tablespoons finely chopped green pepper
2 tablespoons finely chopped green onions
1/4 teaspoon hot pepper sauce
salad oil
1/4 cup sour cream
dash crushed tarragon leaves

How To Make cheddar chicken puffs with tarragon sour cream

Step 1

In a bowl, mix thoroughly 1/4 cup soup, chicken, egg, bread crumbs, green pepper, green onions, and hot pepper sauce

Step 2

Shape into 40 small chicken meatballs (1/2 inch). Roll in additional bread crumbs. Half-fill deep fryer or large saucepan with oil; preheat to 350°.
Step 3

Fry meatballs, a few at a time, in hot oil until browned. Drain; keep warm.
Step 4

Meanwhile, in a saucepan, combine the remaining soup, sour cream, and tarragon. Heat; stirring occasionally. Serve warm with meatballs.
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