Friday, November 16, 2012
Cheesy Chicken Puffs
We all know that I like simple and tasty recipes that aren't too time consuming. I don't have lots of spare time while chasing around two toddlers.
I have literally pinned hundreds of recipes and have yet to even make a dent in them. I did however glean some inspiration from this recipe. I made a few little changes and the result was wonderful. The whole family loved them ,and they only took about 40 minutes from start to finish.
- 2-3 cups of cooked shredded chicken ( I cheated and use leftover rotisserie chicken)
- 1 Cup shredded cheddar cheese
- 1 can cream of chicken soup
- 1 can full of milk (soup can)
- A 6-8 pack of jumbo buttermilk biscuits (her recipe called for crescent rolls, but I used biscuits)
- Montreal chicken seasoning to taste
Preheat your oven to 350. Heat up your cream of chicken soup following the instructions, but substitute milk for water. While that is cooking flatten out your biscuit, fill with chicken and sprinkle with cheese. Now here comes the tricky part. I had a hard time folding up the edges and pinching it closed. Doesn't have to be perfect as long as you get most of it sealed up. Remember to reserve a small amount of cheese to mix into the sauce. :)
Once you have filled and folded them, place them in a 9x13 glass baking pan. Sprinkle your leftover cheddar cheese into the cream of chicken soup and add a dash or two (or five, in my case) of your montreal chicken seasoning and give it a good stir. Pour all that mix over your puffs making sure to completely saturate them. Now, pop them in the oven and cook for about 35 minutes or until the biscuits are golden brown.