Chicken Nut Puffs

Course : Chicken
Serves: 6 dozen
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


1 1/2 cups finely chopped cooked chicken
1/2 cup chopped almonds -- toasted
1 cup chicken broth
1/2 cup vegetable oil
2 teaspoons worcestershire sauce
1 tablespoon dried parsley
1 teaspoon seasoned salt
1 teaspoon celery seed
1/8 teaspoon cayenne pepper
1 cup all-purpose flour
4 large eggs

Preparation / Directions:

Combine the chicken and almonds; set aside. In large saucepan, combine the next seven ingredients; bring to a boil. Add flour all at once; stir until a smooth ball forms. Remove from heat; let stand for 5 minutes. Add eggs, one a time, beating well after each addition. Beat until smooth. Stir in chicken and almonds. Drop by heaping teaspoonfuls onto greased baking sheets. Bake at 450 for 12-14 minutes or until brown. Serve warm.


Nutritional Information:

2169 Calories (kcal); 168g Total Fat; (68% calories from fat); 56g Protein; 116g Carbohydrate; 748mg Cholesterol; 2469mg Sodium

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Chicken Recipes