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Chicken Nut Puffs

Chicken Nut Puffs
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.
24 ServingsPrep: 20 min. Bake: 15 min.

Ingredients

  • 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

Directions

  • 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.
  • Yield: about 6 dozen.
Nutrition Facts: 1 serving (3 each) equals 100 calories,
© Taste of Home 2012

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Chicken Nut Puffs (continued)

Nutrition Facts: 7 g fat (1 g saturated fat), 43 mg cholesterol, 125 mg sodium, 5 g carbohydrate, trace fiber, 5 g protein.
© Taste of Home 2012