6 tbsp. butter
3/4 c. water
3/4 c. sifted all-purpose flour
3 eggs
12 oz. can chicken, chopped
1 c. celery, chopped
1 c. mayonnaise
1 tbsp. Good Seasons onion salad dressing mix
1/4 c. lemon juice

Bring butter and water to a boil in saucepan. Reduce heat; add flour, all at one time, stirring rapidly. Cook and stir until mixture thickens and leaves side of pan. Remove from heat. Add eggs, one at a time, beating well after each addition. Beat until mixture looks satiny and breaks off when spoon is raised.

Drop from teaspoon onto ungreased baking sheets. Bake in preheated 425 degree oven for 20-30 minutes or until brown. Let cool. Place chicken in mixing bowl. Add remaining ingredients and mix well. Fill cream puffs with chicken sandwich filling. Yield: 4 1/2 dozen.