Appetizer Chicken Puffs

You need a retro appetizer…I have got a recipe. Unfortunately all I know is that it was ripped out of a TV Guide who knows how long ago and appears to be a Kraft advertising section. It is very yellowed. This is sort of a hot chicken salad stuffed in cheesy cream puffs.

Appetizer Chicken Puffs

2 cups finely chopped cooked chicken
3/4 cup chopped celery
1/4 cup chopped onion
1 cup (4 ozs) shredded KRAFT Aged Natural Swiss Cheese
1/2 teaspoon KRAFT Pure Prepared Mustard
1/2 teaspoon salt
Dash of pepper
KRAFT Real Mayonnaise
Petite cream puffs

Combine chicken, celery, cheese, mustard, seasonings and enough mayonnaise to moisten; mix lightly. Cut tops from Petite Cream Puffs; fill with chicken mixture. Replace tops. Bake at 350, 15 minutes.

Petite Cream Puffs

1 1/4 cups water
1/4 cup PARKAY margarine
1 cup flour
1/2 teaspoon salt
4 eggs
1 cup (4 ozs) shredded KRAFT Aged Natural Swiss Cheese

Bring water and margarine to boil. Add flour and salt; stir vigourously 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. Drop rounded teaspoonsfuls of dough onto greased cookie sheet. Bake at 400, 30-35 minutes or until golden brown. Remove from cookie sheet immediately.  Approximately 4 1/2 dozen.

To make ahead: Prepare cream puffs as directed. After cream puffs have cooled, cover loosely and store overnight or freeze in plastic bag until ready to use. When frozen, thaw before filling and baking.


  1. I just love how they CAPITALIZE their products in this recipe! Yes, we know, it’s Kraft, it’s Parkay! Love it!

  2. Of course! Because it is very important! You wouldn’t want to go with just any mustard!

  3. Ooooh. Since I’m getting some fancy shmancy vintage glass snack sets for my birthday I was planning out an afternoon tea. I think this would make a really NEAT addition to the sandwiches I was planning. Thanks!

  4. Definitely a nice addition to your sandwiches. Do take a picture and share.

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