Chicken Stuffed Cream Puffs Recipe

• 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

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

water, butter, allpurpose, eggs, muenster, chicken breasts, boned white chicken, water chestnuts, buttermilk salad dressing, mushroom stem, pimento, dry mustard

Taken from cookeatshare.com/recipes/chicken-stuffed-cream-puffs-2003 (may not work)