Chicken Puffs



2 packages refrigerated crescent rolls
2 cups crushed Ritz crackers, about one sleeve
2½ cups cubed cooked chicken
¼ cup diced onion
½ cup chopped celery
4 ounces (½ package) cream cheese
½ cup sour cream
Dash garlic powder
Dash salt and pepper


One gallon freezer bag, labeled


1. Press together 2 crescent-roll triangles to form a square. Repeat with remaining dough.

2. Place crushed crackers in a shallow dish.

3. Top each crescent roll square with cup chopped chicken.

4. Stir together remaining ingredients in a large bowl and scoop by heaping teaspoonfuls onto chicken.

5. Fold and pinch edges together. Roll each chicken puff in the cracker crumbs. Place puffs on a greased cookie sheet in freezer for 1 hour. Then place chicken puffs in a one gallon freezer bag and freeze.

To Serve:

1. Place frozen chicken puffs on greased cookie cheese and bake at 350°F for 20 to 30 minutes or until golden brown.

Yield: 8 to 10 servings
Freeze up to: 4 months


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