Cheddar Chicken Puffs with Tarragon Sour Cream

1 11 oz can Cheddar cheese soup
1 5 oz can Swansons chicken
1 egg, slightly beaten
1/2 C Italian bread crumbs
2 tbsp Green pepper, chopped
2 tbsp Green onion, chopped
1/4 tsp Hot pepper sauce

Salad oil
1/4 C Sour cream
Tarragon — to taste

1. In bowl mix thoroughly 1/4 cup soup, chicken, egg, crumbs, pepper, onion and pepper sauce. Shape into 40 balls. Roll into crumbs. Fry until done. Drain.
2. Combine rest of soup, sour cream and tarragon.
3. Serve sauce over chicken balls.

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