CHICKEN (OR TUNA) HORS D'OEUVRES

1 (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