CHICKEN (OR TUNA) HORS D'OEUVRES1 (10 oz) can condensed cheddar cheese soup, divided use
1 (5 oz) can chunk white chicken in water, drained and flaked or 1 (6 oz) can tuna in water, drained and flaked
1 egg, slightly beaten
1/2 cup Italian bread crumbs
2 tablespoons finely chopped green bell pepper
2 tablespoons finely chopped green onions
1/4 teaspoon Tabasco sauce
salad oil
1/4 cup sour cream
1 dash crushed tarragon leaves
In bowl, mix thoroughly 1/4 cup soup, chicken, egg, bread crumbs, green pepper, green onions and hot pepper sauce.
Shape into 40 small (1/2-inch) chicken meatballs, roll in additional bread crumbs.
Half-fill deep fryer or large saucepan with oil. Preheat to 350 degrees F.
Fry meatballs, a few at a time, in hot oil until browned. Drain; keep warm in oven.
Meanwhile, in saucepan, combine remaining soup, sour cream and tarragon. Heat; stir occasionally. Serve with meatballs.
Makes 40 appetizers
Source:
Easy Cooking with Brand Names by Lisa O'Brien