Golden Chicken Salad Puffs Recipes

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CHAMPION CHICKEN PUFFS



Champion Chicken Puffs image

My guests peeled rubber getting to the table to munch on Champion Chicken Puffs. These tender bites are made with hassle-free refrigerated crescent rolls and a flavorful chicken and cream-cheese filling. -Amber Kimmich, Powhatan, Virginia

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 32 servings

Number Of Ingredients 4

4 ounces cream cheese, softened
1/2 teaspoon garlic powder
1/2 cup shredded cooked chicken
2 tubes (8 ounces each) refrigerated crescent rolls

Steps:

  • In a small bowl, beat cream cheese and garlic powder until smooth. Stir in chicken. , Unroll crescent dough; separate into 16 triangles. Cut each triangle in half lengthwise, forming two triangles. Place 1 teaspoon of chicken mixture in the center of each. Fold short side over filling; press sides to seal and roll up. , Place 1 in. apart on greased baking sheets. Bake at 375° until golden brown, 12-14 minutes. Serve warm.

Nutrition Facts : Calories 67 calories, Fat 4g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 119mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.

CHICKEN NUT PUFFS



Chicken Nut Puffs image

Of the 15 to 20 items I set out when hosting holiday parties, these savory puffs are the first to get snapped up. People enjoy the zippy flavor. They're a nice finger food to eat since they're not sticky or drippy.

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield about 6 dozen.

Number Of Ingredients 11

1-1/2 cups finely chopped cooked chicken
1/3 cup chopped almonds, toasted
1 cup chicken broth
1/2 cup canola oil
2 teaspoons Worcestershire sauce
1 tablespoon dried parsley flakes
1 teaspoon seasoned salt
1/2 to 1 teaspoon celery seed
1/8 teaspoon cayenne pepper
1 cup all-purpose flour
4 eggs

Steps:

  • Combine the chicken and almonds; set aside. In a saucepan, combine the next seven ingredients; bring to a boil. Add flour all at once; 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. Beat until smooth. Stir in chicken and almonds. , Drop by heaping teaspoonfuls onto greased baking sheets. Bake at 450° for 12-14 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 100 calories, Fat 7g fat (1g saturated fat), Cholesterol 43mg cholesterol, Sodium 125mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein.

CHICKEN SALAD IN SWISS CHEESE PUFFS



Chicken Salad in Swiss Cheese Puffs image

Here's a great appetizer for any fall gathering. Serve this chicken salad made using toasted almonds and mayonnaise and filled in Swiss cheese puffs.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 1h45m

Yield 16

Number Of Ingredients 15

1/4 cup sliced almonds
1/2 cup mayonnaise
1 teaspoon fresh lemon juice
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
2 cups finely chopped cooked chicken
1/4 cup finely chopped celery
2 tablespoons finely chopped green onions (2 medium)
1 tablespoon diced pimientos, drained
1/4 cup butter
1 1/2 cups water
1/2 cup Gold Medal™ all-purpose flour
1/8 teaspoon salt
2 eggs
1/2 cup shredded Swiss cheese (2 oz)

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.

Nutrition Facts : Calories 130, Carbohydrate 5 g, Fat 1 1/2, Fiber 0 g, Protein 8 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 200 mg

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