cheddar chicken puffs with tarragon sour cream

How To Make cheddar chicken puffs with tarragon sour cream

• 1

  In a bowl, mix thoroughly 1/4 cup soup, chicken, egg, bread crumbs, green pepper, green onions, and hot pepper sauce
• 2

  Shape into 40 small chicken meatballs (1/2 inch). Roll in additional bread crumbs. Half-fill deep fryer or large saucepan with oil; preheat to 350°.
• 3

  Fry meatballs, a few at a time, in hot oil until browned. Drain; keep warm.
• 4

  Meanwhile, in a saucepan, combine the remaining soup, sour cream, and tarragon. Heat; stirring occasionally. Serve warm with meatballs.
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