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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Appetizer Chicken Puffs Recipe

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This recipe for Appetizer Chicken Puffs is from The Simeone Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups finely chopped cooked chicken
3/4 cup chopped celery
1/4 cup chopped onion
1 cup shredded Swiss cheese
1/2 tsp mustard
1/2 tsp salt
Dash pepper
Real mayo
Petite cream puffs*

CREAM PUFFS
1 1/4 cups water
1/2 tsp salt
1/4 cup margarine
4 eggs
1 cup flour
1 cup shredded natural Swiss cheese
Directions:
Directions:
1. Combine chicken, celery, onion, cheese, mustard, seasonings and enough mayo to moisten; mix lightly.
2. Cut tops from petite cream puffs; fill with chicken mixture.
3. Replace top. Bake 350º for 15 minutes.

CREAM PUFFS
1. Bring water and margarine to a boil. Add flour and salt; stir vigorously over low heat until mixture forms a ball. Remove from heat.
2. Add eggs, one at a time, beating until smooth after each addition. Stir in cheese.
3. Drop by rounded teaspoonfuls onto greased cookie sheet.
4. Bake at 400, 30-35 minutes or until golden brown, remove from cookie sheet immediately.

To Make Ahead: Prepare cream puffs as directed. After they have cooled, cover loosely and store overnight, or freeze, in a plastic bag until ready to use. When frozen, thaw before filling and baking.
Number Of Servings:
Number Of Servings:
Approximately 4 1/2 dozen
Personal Notes:
Personal Notes:
Makes approximately 4 1/2 dozen

 

 

 

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