Puffy Muffin Chicken Salad Plate Food

PUFFY MUFFIN CHICKEN SALAD PLATE

Steps:

• Combine chicken with remaining ingredients. Serve on a bed of lettuce.

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.

JOY'S CHICKEN CASSEROLE (MEMORIES IN THE MAKING - PUFFY MUFFIN

Steps:

• Combine all of the ingredients and mix well.
• Pour into a greased 9" x 9" pyrex dish.
• Top the casserole with the cheese and crushed potato chips.
• Bake in a preheated 350 degree oven for 30 minutes or until bubbly.

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.