Puffy Muffin Chicken Salad Plate Recipes

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JOY'S CHICKEN CASSEROLE (MEMORIES IN THE MAKING - PUFFY MUFFIN

"So simple, but so tasty!" At the Puffy Muffin, this is served with Cranberry Salad and a Roll, plus one side. I cooked my chicken the night before, then easy to just put together.

Provided by Cook in Mid TN

Categories     One Dish Meal

Time 1h15m

Yield 1 9 x 9 casserole, 4-6 serving(s)

Number Of Ingredients 8



Joy's Chicken Casserole (Memories in the Making - Puffy Muffin image

Steps:

  • Combine all of the ingredients and mix well.
  • Pour into a greased 9" x 9" pyrex dish.
  • Top the casserole with the cheese and crushed potato chips.
  • Bake in a preheated 350 degree oven for 30 minutes or until bubbly.

Nutrition Facts : Calories 618.7, Fat 37.5, SaturatedFat 13.4, Cholesterol 186.2, Sodium 976.9, Carbohydrate 12.5, Fiber 1, Sugar 2.8, Protein 55.7

2 lbs chicken breasts, boiled until tender and chopped
3 tablespoons mayonnaise
10 3/4 ounces cream of celery soup, undiluted
3 teaspoons ReaLemon juice
2 teaspoons onions, diced
1/2 cup water chestnut
1 cup cheddar cheese, grated
1 cup potato chips, crushed

CRAIG CLAIBORNE'S CHICKEN SALAD SANDWICH

Originally printed in 1981, here is Craig Claiborne's take on the classic chicken salad sandwich. In his version, a combination of mayonnaise (preferably homemade) and yogurt is used which yields a lighter, tangier sandwich filling. He calls for using poached chicken, but the leftover roast chicken from last night would work beautifully as well.

Provided by The New York Times

Categories     easy, lunch, quick, snack, weekday, sandwiches

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 13



Craig Claiborne's Chicken Salad Sandwich image

Steps:

  • Strip the cooked chicken meat from the bones and cut it into bitesize pieces. There should be about 3 1/2 cups. Put the meat into a mixing bowl. Add the celery, onion and capers.
  • Blend together the yogurt, mayonnaise and vinegar and add to the chicken mixture. Add salt, pepper, parsley and scallions and toss to blend.
  • Use the bread to make sandwiches, garnished, if desired, with pickle strips, radishes, cherry tomatoes or any garnish of your choice.

Nutrition Facts : @context http, Calories 644, UnsaturatedFat 36 grams, Carbohydrate 10 grams, Fat 51 grams, Fiber 2 grams, Protein 36 grams, SaturatedFat 12 grams, Sodium 864 milligrams, Sugar 2 grams, TransFat 0 grams

1 poached chicken, 3 1/2 pounds
1 cup finely chopped celery
1/2 cup finely chopped onion
1/2 cup drained capers
1/2 cup yogurt
3/4 cup mayonnaise, preferably homemade
1 tablespoon red wine vinegar, or to taste
salt to taste, if desired
freshly ground black pepper, to taste
1 tablespoon finely chopped parsley
2 tablespoons finely chopped scallions
8 to 12 slices rye bread, either freshly toasted or left untoasted
Pickle strips, radishes or cherry tomatoes, for garnish

GOLDEN CHICKEN SALAD PUFFS

"Stuffed with a chunky chicken salad, these pretty golden puffs are perfect for a holiday buffet or ladies' luncheon," shares Lola Pullen from Lakeland, Florida. "Folks seem to enjoy the subtle sweetness from the pineapple and the crunch of the celery and pecans."

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield about 3-1/2 dozen.

Number Of Ingredients 17



Golden Chicken Salad Puffs image

Steps:

  • Preheat oven to 400°. In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and 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 addition. Continue beating until smooth and shiny. , Drop by rounded teaspoonfuls 2 in. apart onto a greased baking sheet. Bake until golden brown, 15-20 minutes. Remove to wire racks. Immediately cut a slit in each puff to allow steam to escape; cool. , Split puffs and set tops aside; remove soft dough form inside. In a large bowl, combine filling ingredients. Fill puffs and replace tops. Chill until serving. Refrigerate leftovers.

Nutrition Facts : Calories 76 calories, Fat 6g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 100mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

1 cup water
1/2 cup butter, cubed
1/2 teaspoon salt
1 cup all-purpose flour
4 large egg, room temperature
Filling:
2 cups finely chopped cooked chicken
1 can (8 ounces) crushed pineapple, drained
1/2 cup mayonnaise
1/4 cup chopped celery
1/4 cup thinly sliced green onions
1/4 cup chopped pecans
2 tablespoons sweet pickle relish
1/4 teaspoon onion salt
1/4 teaspoon garlic salt
1/4 teaspoon paprika
Salt and pepper to taste

CHICKEN SALAD PUFFS

For a unique way to serve chicken salad, these puffs can't be beat! The tasty filling gets color and crunch from the olives and celery. Guests have told me they are delicious and satisfying. -Marlys Benning, Ackley, Iowa

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 6 servings.

Number Of Ingredients 16



Chicken Salad Puffs image

Steps:

  • In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and 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 addition. Continue beating until mixture is smooth and shiny. , Drop by six rounded tablespoonfuls 3 in. apart onto a greased baking sheet. Bake at 400° for 30-35 minutes or until golden brown. , Remove to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs. , For filling, in a large bowl, combine the chicken, celery and olives. In a small bowl, combine the remaining ingredients; stir into chicken mixture. Fill puffs just before serving.

Nutrition Facts : Calories 323 calories, Fat 24g fat (8g saturated fat), Cholesterol 137mg cholesterol, Sodium 338mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 17g protein.

CREAM PUFFS:
1/2 cup water
1/4 cup butter, cubed
Dash salt
1/2 cup all-purpose flour
2 large eggs
FILLING:
2 cups diced cooked chicken
3/4 cup chopped celery
1 can (2-1/4 ounces) sliced ripe olives, drained
1/3 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon grated onion
1/4 teaspoon Worcestershire sauce
1/8 teaspoon pepper
Salt to taste

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