ISO ABJ Chicken Puffs

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Head Chef
Sep 18, 2004
New York

Chicken Puffs

1/3 cup seasoned croutons, crushed
1/4 cup pecans, finely chopped
1 package (3oz.) cream cheese, softened
2 T. margarine or butter, softened
1/2 t. lemon pepper
1 cup chicken, cooked and chopped
1 small can mushrooms, drained and chopped
1 package pepperidge farm patty shells
butter, melted

Mix croutons and pecans, set aside. Mix cream cheese, margarine, lemon pepper, chicken and mushrooms, set aside.

Thaw patty shells and roll each shell thin (roll between sheets of waxed paper).

Place 2-3 T. chicken micture in the middle of each rolled shell. Fold all edges over to seal. Call this the seam.

dip top in melted butter and then in crouton/pecan mixture. Place seam side down on ungreased cookie sheet.

Bake at 375 degrees for 15-20 minutes or until lightly browned.
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