Chicken Salad Cream Puffs Recipes

CHICKEN SALAD PUFFS

Steps:

• 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. , Drop by six rounded tablespoonfuls 3 in. apart onto a greased baking sheet. Bake at 400° for 30-35 minutes or until golden brown. , Remove to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs. , For filling, in a large bowl, combine the chicken, celery and olives. In a small bowl, combine the remaining ingredients; stir into chicken mixture. Fill puffs just before serving.

CHICKEN SALAD PUFFS

Steps:

• Heat oven to 350.
• Mix butter, cream cheese, salt, pepper, onion, celery, & milk, until smooth. Stir in chicken.
• Roll out crescent roll dough, pressing 2 triangles together to make squares. Place app. 3 tablespoons chicken mixture onto center of each square. Bring up sides, and pinch together to seal.
• Bake 15 minutes, serve hot.

CHICKEN PUFFS

Steps:

• In a medium saucepan over medium heat, slowly cook and stir skinless, boneless chicken breast halves, onion and garlic. Cook until onions are tender and chicken is lightly browned.
• In a medium bowl, blend chicken mixture, cream cheese and butter until creamy.
• Preheat oven to 325 degrees F (165 degrees C).
• Unroll croissants and divide in half to create 12 rectangles. Place approximately one tablespoon of the chicken mixture on each rectangle. Fold into balls.
• Arrange balls on a large baking sheet. Bake in the preheated oven 12 minutes, or until golden brown.

CHICKEN SALAD IN SWISS CHEESE PUFFS

Steps:

• Heat oven to 350°F. Spread almonds in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown. Cool. Increase oven temperature to 400°F.
• In medium bowl, stir together mayonnaise, lemon juice, 1/2 teaspoon salt and the pepper. Add chicken, celery, onions and toasted almonds; stir well. Cover; refrigerate until chilled.
• Meanwhile, in 2-quart saucepan, heat butter and water to boiling over medium-high heat. Add flour and 1/8 teaspoon salt. With wooden spoon, beat vigorously over low heat until mixture forms a ball. Remove from heat. Add eggs, one at a time, beating vigorously with wooden spoon after each addition until mixture is smooth and glossy. Stir in cheese. Line cookie sheet with cooking parchment paper. Onto cookie sheet, drop dough by heaping teaspoonfuls.
• Bake 14 minutes or until puffed and golden brown. Remove from cookie sheet to cooling rack; prick side of each puff with tip of sharp knife to release steam. Cool completely.
• Stir pimientos into chicken salad. Using sharp knife, cut off tops of puffs; spoon chicken salad onto bottoms. Replace tops.

CURRIED CHICKEN CREAM PUFFS

Steps:

• 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. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 425° for 15-20 minutes or until golden brown. Remove to wire racks. Immediately split puffs open; remove tops and set aside. Reduce heat to 375°., 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 baking sheet; bake for 5 minutes or until heated through.

CHICKEN SALAD PUFFS

Steps:

• In a 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 smooth and shiny. Drop by rounded teaspoonfuls 2 in. apart onto a greased baking sheet. Bake at 400 degrees F for 15-20 minutes or until golden brown. Remove to wire racks. Immediately cut a slit in each puff to allow steam to escape; cool. Split puffs and set tops aside; remove soft dough form inside. In a bowl, combine the filling ingredients; mix well. Fill puffs and replace tops. Refrigerate until serving. Refrigerate leftovers.

CHICKEN PUFFS

Steps:

• Heat oven to 400°F. In 2-quart saucepan, heat water and butter to rolling boil. Stir in flour and thyme; reduce heat to low. Stir vigorously about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, one at a time, beating until smooth after each addition.
• On ungreased cookie sheet, drop dough by rounded measuring tablespoonfuls about 2 inches apart.
• Bake 25 to 30 minutes or until puffed and golden brown. Cool on cookie sheet away from draft, about 30 minutes.
• Cut off top one-third of each puff and pull out any filaments of soft dough. Fill each puff with 1 rounded tablespoon chicken salad.

CHICKEN SALAD IN A CREAM PUFF

Steps:

• Chicken Salad: Combine chicken, grapes, cheese, celery, onions, sour cream, and mayonnaise. Chill until ready to serve. Cream Puff: Preheat oven to 400°. Add margarine to boiling water and stir until melted; add flour and salt all at once. Stir until well blended and a ball forms. Set aside to cool for 10 minutes. Add eggs to flour mixture, one at a time. Stir after each addition until thoroughly blended. butter a 9-inch pie pan. Spread batter evenly in bottom and on sides. Bake 30-35 minutes, or until puffed and lightly browned. When ready to serve, line pastry with lettuce leaves and fill with chicken salad. Sprinkle toasted almonds on top. To serve, cut into wedges. Hint: Cream puff may be made one day ahead and re-crisped in moderate (325°) oven for 5 minutes. chicken salad may be prepared 1 to 3 days ahead.

CHICKEN SALAD CREAM PUFFS

Steps:

• Mix all ingredients together and stuff into cream puffs.
• you may have to adjust the ingredients alittle to fit you tastes but it well worth it.
• Great for parties and family get togethers.