 | | Directions | FOR CREME PUFF
- Preheat oven to 400°F.
- Boil water and butter in a small sauce pan. Add flour and stir briskly over low flame until a ball forms. Remove mixture from heat and beat in eggs, with spoons, one at a time. Beat with spoons until smooth. With a spoon, drop dough onto ungreased pan 3-inches apart.
- Bake 35 to 45 minutes, or until lightly browned.
- Remove from oven, set aside to cool. When cream puffs have cooled, slice in half.
FOR DILL CHICKEN SALAD
- In a medium bowl, shred or cut up chicken into bite sized pieces. Add mayonnaise and dill and mix.
- Chill until ready to use.
- Serve inside creme puffs or on top of lettuce.
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Prep Time: 15 minutes
Cook Time: 45 minutes
|  | | Ingredients | | - | | CREME PUFF INGREDIENTS |
| - | | 2 cups water |
| - | | 2 sticks butter |
| - | | 2 cups flour |
| - | | 8 eggs |
| - | | DILL CHICKEN SALAD INGREDIENTS |
| - | | 2 cups cooked chicken, approximately 2 chicken breasts |
| - | | 1/3 cup mayonnaise |
| - | | 1 1/2 teaspoons onion, chopped |
| - | | 2 stalks celery, chopped fine |
| - | | 1 tablespoon dillweed |
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