1 (8 oz.) pkg. cream cheese
1 1/2 c. chopped, cooked chicken
1 tbsp. milk
1/3 c. slivered almonds, toasted
1/4 tsp. salt
2 tbsp. onion, finely chopped
Dash of curry powder
Dash of pepper
Miniature Cream Puffs

Combine softened cream cheese, milk, and seasonings, mixing until well blended. Add chicken, nuts, and onion; mix lightly. Cut tops from Miniature Cream Puffs; fill with chicken mixture. Replace tops. Bake at 375 degrees 5 minutes or until warm.

MINIATURE CREAM PUFFS:

1/2 c. water
2 eggs
1/4 c. butter
1/2 c. flour
Dash of salt

Bring water and butter to boil. Add flour and salt; stir vigorously over low heat until mixture forms a ball. Remove from heat; cool 5 minutes. Add eggs, one at a time, beating well after each addition. Drop teaspoonfuls of batter onto ungreased cookie sheet. Bake at 400 degrees 30 minutes. Remove immediately from cookie sheet.