CHEDDAR CHICKEN PUFFS WITH TARRAGON SOUR CREAM

Cheddar Chicken Puffs with Tarragon Sour Cream image

Provided by Teresa Malkemus @Cake_Nonny

Number Of Ingredients 10

1 can(s) (11 oz.) campbell's condensed cheddar cheese soup
1 can(s) swanson chunk style mixin' chicken
1 eggs, slightly beaten
1/2 cup(s) italian flavored fine dry bread crumbs
2 tablespoon(s) finely chopped green pepper
2 tablespoon(s) finely chopped green onions
1/4 teaspoon(s) hot pepper sauce
salad oil
1/4 cup(s) sour cream
dash crushed tarragon leaves

Steps:

In a bowl, mix thoroughly 1/4 cup soup, chicken, egg, bread crumbs, green pepper, green onions, and hot pepper sauce
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°.
Fry meatballs, a few at a time, in hot oil until browned. Drain; keep warm.
Meanwhile, in a saucepan, combine the remaining soup, sour cream, and tarragon. Heat; stirring occasionally. Serve warm with meatballs.