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Print this Recipe    Chicken Puffs

Chicken Puffs
Serves 4.

1 tube Pillsbury crescent rolls
2 cups chopped cooked chicken
3 tbsp. butter (divided)
1 tbsp. milk
3 oz cream cheese (softened)
2 tbls. chopped pimentos
1 tsp. salt
1/2 tsp. pepper
breadcrumbs
Sauce:
3/4 c. milk
1 can cream of mushroom soup

Preheat oven to 350. Divide crescent rolls into 4 squares, sealing
the perforations.

Cream together the cream cheese and 1 tbsp. of butter. Add milk,
chicken, pimentos, salt and pepper. Place about 1/2 cup of mixture
in the middle of each square and bring corners together, to form
a pouch. Twist corners together to seal, and press any open sides
together. It should look like a small drawstring purse. Place puffs
on ungreased cookie sheet.

Melt remaining 2 tbsp. of butter and brush over each puff and
sprinkle (heavily) with breadcrumbs. Bake for 15-20 minutes, or
until golden brown.

To prepare sauce heat milk and mushroom soup in a small saucepan.
Serve over chicken puffs.

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