Delectable Chicken Puffs
From: Scubamare,TN
From a Lady I worked with at Parks Belk
These are the best!!!! LATE 1970’S

For puffs:
1/2 cup water
1/4 cup butter
1 c plain flour
1/2 tsp salt
3 eggs
1/4 lb Velveeta cheese spread (cut in small cubes)

For chicken mixture:
2 cups chopped, cooked chicken
1/2 cup finely chopped celery
1/4 cup finely chopped onion
1/4 lb Velveeta cheese spread (cut in small cubes)
1/2 tsp salt
dash pepper

For the Velveeta, my Airborne guy suggested the Mexican Velveeta. Sounds good to me (12/12/01)

Puffs: bring water and butter to a boil. Add flour and salt; stir vigorously, over low heat until mixture forms a ball. Remove from heat; add eggs (one at a time) beating until smooth after each addition. Stir in cheese spread; mixing until melted. Drop level tablespoonfuls of dough onto greased cookie sheet. Bake at 400F, 25 minutes. Remove from cookie sheet immediately.

Chicken: Combine chicken w/ all other ingredients; mix lightly.

Chicken Puffs: cut tops from puffs & fill with chicken mixture. Replace tops. Bake at 350F for 15 minutes.

A hit every time!!!