 |
Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 48 |
|
Guests will think you fussed over these warm golden bites from Mary Dixson of Decatur, Alabama. I sometimes turn the recipe into a main course by using egg roll wrappers and serving the rolls with chicken gravy, she explains. Ingredients:
1 package (3 ounces) cream cheese, softened |
6 tablespoons butter, softened, divided |
2 tablespoons minced chives |
1/2 teaspoon lemon-pepper seasoning |
1-1/2 cups finely chopped cooked chicken |
1 can (4 ounces) mushroom stems and pieces, drained and chopped |
1 package (12 ounces) wonton wrappers |
2/3 cup crushed salad croutons |
sweet-and-sour sauce, optional |
Directions:
1. In a small bowl, beat the cream cheese, 2 tablespoons butter, chives and lemon-pepper until blended. Stir in chicken and mushrooms.
2. Place a rounded teaspoonful in the center of a wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling; fold sides toward center. Moisten remaining corner with water; roll up tightly to seal.
3. Melt remaining butter; brush over wontons. Coat with croutons. Place on a baking sheet; freeze. Transfer to a large freezer bag; seal and freeze for up to 3 months.
4. To use frozen wontons: Place wontons on greased baking sheets. Bake at 425° for 10 minutes. Turn; bake 5-10 minutes longer or until lightly browned. Serve warm with sweet-and-sour sauce if desired. Yield: about 4 dozen.
|
|