Prepared by Jenny Stanger
www.freezerdinner.com
Yield: 8-10 servings, lasts 3 months
Ingredients:
- 2 pkg refrigerator crescent rolls
- 2 C crushed Ritz crackers
- 2 ½ C cubed cooked chicken
- 1/4 C onion, diced
- ½ C celery
- 4 oz cream cheese
- 4 oz sour cream
- dash of garlic powder
- dash of salt and pepper
Method:
Open the crescent roll packages. Unroll dough and press 2 triangles of crescent rolls into a square. Continue with the rest of the dough.
Place crushed Ritz crackers in a shallow dish.
Stir together remaining ingredients in a large bowl and scoop by heaping teaspoonful onto the crescent roll dough.
Fold and pinch edges together. Roll each chicken puff in the Ritz crackers. Place on a greased cookie sheet. Set the cookie sheet in the freezer for 1 hour and then drop all the chicken puffs into a zip top bag. Take out as needed.
To serve: Place frozen chicken puffs on a greased cookie sheet and bake at 350 for 20-30 minutes or until golden brown.
