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Friday, June 6, 2014

Chicken Puffs

I've told you that I'm "all about" easy these days, well these Chicken Puffs are so quick
and were a hit with our little family. They are an imitation of something similar that my mom used to make when I was a kid (she made hers' from scratch), but I didn't think that they lost any of the flavor in the "quick process". They were absolutely delicious and I will definitely be adding them to my menu again...and again....and again!. 

Chicken Puffs
1-2 can of GRAND refrigerator biscuits, rolled flat
2 c. chicken, cooked and chopped (I used rotisserie chicken)
2 c. shredded cheddar cheese, divided
1 can cream chicken soup
1/2 c. sour cream
1/2 cube butter

Preheat oven to 350 degrees. Place soup, sour cream and butter in a sauce pan. Cook on medium heat and stir until butter is melted and sour cream is mixed in. Add 1 c. cheese. Stir until all cheese is melted. Remove from heat, set aside. Roll each biscuit flat. Spoon chicken and remainder of the cheese (divided among the amount of biscuits you use) into the middle of just 1/2 of your rolled  biscuits (the other 1/2 of your biscuits will be used for tops). Place another biscuit on top and press sides to seal seams. Using a metal spatula, place each prepared biscuit into a greased 9x13 pan. Pour sauce over the top of biscuits and bake for 30-40 minutes or UNTIL DONE. Serve hot. 
** Word of caution: Make sure biscuits are NOT touching when you place them in the pan. They need room to grow. IF they are touching, they won't cook as well and will be doughy. 


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