Curried Chicken Cream Puffs

• 1/2 cup water
• 1/3 cup butter, cubed
• Dash salt
• 1/2 cup all-purpose flour
• 2 eggs
• 1 package (8 ounces) cream cheese, softened
• 1/4 cup milk
• 1/4 teaspoon salt
• 1/4 teaspoon curry powder
• Dash pepper
• 1-1/2 cups cubed cooked chicken
• 1/3 cup slivered almonds, toasted
• 1 green onion, chopped

1. In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
2. Drop by rounded teaspoonfuls 2 in. apart onto greased
3. . Bake at 425u0b0 for 15-20 minutes or until golden brown. Remove to wire racks. Immediately split puffs open; remove tops and set aside. Reduce heat to 375u0b0.
4. In a small bowl, beat the cream cheese, milk, salt, curry powder and pepper until smooth. Stir in the chicken, almonds and onion. Spoon into puffs; replace tops. Place on a
5. ; bake for 5 minutes or until heated through.

water, butter, salt, allpurpose, eggs, cream cheese, milk, salt, curry powder, pepper, chicken, slivered almonds, green onion

Taken from www.tasteofhome.com/recipes/curried-chicken-cream-puffs/ (may not work)