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All-American Chicken Puff

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  • 1/2 c Boiling water
  • 1/4 c Butter or margarine
  • 1/2 c Flour
  • 1/8 ts Salt
  • 2 Eggs
  • 1/4 c Butter or margarine
  • 1/3 c Flour
  • 1/2 ts Salt
  • 1 c Chicken broth
  • 1 c Milk
  • 4 oz Cheese; shredded
  • 2 c Chicken; diced
  • 1 cn (3-oz) sliced mushrooms
  • 1 tb Green onion tops; chopped
  • 1 c Green peas
  • 1 sm Bell pepper; chopped
  • Parsley; chopped fine
  • Black pepper
  • Tabasco sauce


Melt butter in boiling water; add flour and salt all at once, stirring vigorously. Cook and stir until mixture forms a ball that doesn't separate. Remove from the heat; cool slightly. Add eggs, one at a time, beating after each addition until smooth. Drop by heaping tablespoons 3 inches apart on greased cookie sheet. Bake at 450 degrees for 15 minutes, then at 325 degrees for 25 minutes. Remove from oven; split. Turn off oven; return puffs to the oven to dry, about 20 minutes. Cool on rack. Makes 5 cream puffs.
In a saucepan, melt butter or margarine; blend in flour and add salt. Add chicken broth and milk all at once; stirring constantly until sauce is thick and bubbly. Add cheese, diced chicken, mushrooms, pimento, parsley, green onion tops and green peas. Season to taste with Tabasco sauce and black pepper. Add bell pepper just before serving. Serve with cream puffs. This meal costs about 45› per serving.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,