Chicken-Filled Puffs

Course : Chicken
Serves: 4
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2 cups finely chopped cooked chicken OR
3 cans chicken, drained (6 3/4 oz each)
1/3 cup mayonnaise or salad dressing
1 tablespoon finely chopped onion or
1/2 teaspoon instant minced onion
2 teaspoons lemon juice
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon pepper
2 stalks celery -- finely chopped (about 1/2 c.)
1 cup water
1/2 cup margarine or butter
1 cup all-purpose flour
4 large eggs

Preparation / Directions:

Prepare Mini Puffs. Mix remaining ingredients. Cut off tops of puffs with sharp knife; remove any filaments of soft dough. Fill each puff with rounded teaspoon chicken mixture; replace top. Refrigerate until serving time. *Mini Puffs* Heat oven to 400ΓΈ. Heat water and margarine to rolling boil in 3-quart saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Beat in eggs, all at once; continue beating until smooth and glossy. Drop dough by slightly rounded teaspoonfuls onto ungreased cookie sheet. Bake until puffed, golden brown and dry, about 25 minutes. Cool on wire rack.


Nutritional Information:

185 Calories (kcal); 5g Total Fat; (23% calories from fat); 9g Protein; 26g Carbohydrate; 187mg Cholesterol; 342mg Sodium

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