Hi RT:-) I'm not sure if this is the kind of thing you are looking for. Instead of making the cream puffs (which I have not made), you could use Pepperidge Farms Puff Pastry shells or, if you want finger food, you could use the tiny filo cups made from filo dough. Both are in the frozen food section of the grocery store. The Whipped cream Chicken Salad recipe is excellent. I have made it several times and so have many people who visit this site regularly. We all agree that it is delicious and very elegant. Let us know if this isn't quite what you are looking for and we'll do our best to find something closer to what you are looking for.

CREAM PUFFS AND PETITS CHOUX

1 cup water
1/2 cup butter or margarine
1 cup all-purpose flour
4 eggs

Heat oven to 400 degrees F.

Heat water and butter to rolling boil. Stir in flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball.

Remove from heat. Beat in eggs, all at one time; continue beating until smooth. Drop dough by scant 1/4 cupfuls, 3 inches apart onto ungreased baking sheet.

Bake 35 to 40 minutes or until puffed and golden. Cool away from draft. Cut off tops. Pull out any filaments of soft dough. Carefully fill puffs. Refrigerate until serving time. 12 Cream Puffs

PETITS CHOUX:
Drop dough by slightly rounded teaspoonfuls onto ungreased baking sheet.

Bake 25 to 30 minutes. About 5 dozen puffs.

WHIPPED CREAM CHICKEN SALAD
(originally posted by Verla, Illinois)
From: Party Receipts by the Charleston, SC Junior League

This can be served in pastry shells or scooped out cherry tomatoes or used as a sandwich filling. It is sinfully rich.
Makes 4 cups

2 cups diced cooked chicken
1 1/2 cups diced celery
2 Tbsp. chopped parsley
1 tsp. salt
1/2 tsp. ground pepper
1 cup mayonnaise
2 Tbsp. fresh lemon juice
1/4 cup heavy cream, whipped
1/2 cup chopped or sliced almonds (I recommend toasting the almonds. It brings out their flavor.)

In a large bowl toss the chicken with the celery, parsley, salt, and pepper. Add the mayonnaise and the lemon juice and mix well. Gently fold in whipped cream until it is well incorporated.

Refrigerate the salad for about an hour. Before serving, sprinkle with the almonds.