Chicken Stuffed Cream Puffs Recipe

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Ingredients

Cost per recipe $6.35 view details

1/2 c. water
1/4 c. butter
1/2 c. all-purpose flour
2 Large eggs
1/2 c. shredded Muenster or possibly Swiss cheese
5 ounce. cooked and finely minced chicken breasts Or possibly
1 (5 ounce.) can boned white chicken, liquid removed and flaked
1/2 c. finely minced water chestnuts
1/2 c. buttermilk salad dressing with olives or possibly light mayonnaise or possibly salad dressing
1 (2 ounce.) can mushroom stem and pcs, liquid removed and minced
1 tbsp. minced pimento
1/2 teaspoon dry mustard

In a 2 qt saucepan bring the 1/2 c. water and the butter to boiling. Add in flour; stir vigorously. Cook and stir till mix forms a ball which doesn't separate. Remove from heat; cold 10 min. Add in Large eggs, one at a time, beating 1 minute after each addition or possibly till smooth. Stir in cheese. Spoon mix into a pastry bag fitted with a decorative tip. Pipe batter into spirals, 1 inch in diameter, onto a greased baking sheet. Or possibly, using 1 rounded tsp. dough for each puff, drop dough onto greased baking sheet. Bake in a 400 degree oven 20 min or possibly till puffed. Remove from oven; cut off tops. Remove any soft dough. Cold puffs on a wire rack. If you like store puffs, tightly covered, up to 1 day at room temperature. Or possibly, cover tightly with moisture-vaporproof wrap; freeze. Let thaw 1 hour at room temperature.
For filling, combine chicken, water chestnuts, salad dressing, mushrooms, pimento, and mustard. Cover; chill. To serve, fill puff bottoms with chicken filling; replace tops. Transfer to sturdy containers to carry to party. To serve, garnish with parsley sprigs, if you like. Makes 28 puffs.