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Curried Chicken Puffs

The.french.connection's picture
  Water 1⁄2 Cup (8 tbs)
  Margarine 1⁄3 Cup (5.33 tbs)
  Flour 2⁄3 Cup (10.67 tbs)
  Salt 1 Dash
  Eggs 2
  Cream cheese 8 Ounce, softened (1 Package)
  Milk 1⁄4 Cup (4 tbs)
  Salt 1⁄4 Teaspoon
  Pepper 1 Dash
  Chopped cooked chicken 1 1⁄2 Cup (24 tbs)
  Slivered almonds 1⁄3 Cup (5.33 tbs), toasted
  Green onion slices 2 Tablespoon

Bring water and margarine to boil.
Add flour and salt; stir vigorously over low heat until mixture forms ball.
Remove from heat; add eggs, one at a time, beating until smooth after each addition.
Place level measuring .tablespoonfuls of batter on ungreased cookie sheet.
Bake at 400°, 25 minutes.
Combine cream cheese, milk, salt, curry powder and pepper, mixing until well blended.
Add chicken, almonds and onions; mix lightly.
Cut tops from cream puffs; fill with chicken mixture.
Replace tops.
Place puffs on cookie sheet.
Bake at 375°, 5 minutes or until warm.

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