1 recipe Cream Puff Bowl
2 c. cubed, cooked chicken
1 c. seedless green grapes, halved
1/2 c. shredded Swiss cheese
1/2 c. sliced celery
3 tbsp. sliced green onion
1/2 c. dairy sour cream
1/4 c. salad dressing or mayonnaise
Lettuce leaves
1/4 c. toasted sliced almonds

Prepare Cream Puff Bowl. Meanwhile, combine the chicken, grapes, cheese, celery and onion. Mix sour cream and mayonnaise. Add to chicken mixture; toss well. Cover; chill until serving time. At serving time, line puff with lettuce. Spoon chicken mixture into puff. Sprinkle with nuts. Serve at once. Makes 6 servings.

CREAM PUFF BOWL: In medium saucepan melt 1/2 cup butter in 1 cup boiling water. Add 1 cup all-purpose flour and 1/4 teaspoon salt all at once. Stir vigorously until well blended. Cook and stir mixture over medium heat until mixture forms a ball that doesn't separate. Remove from heat; let stand 5 minutes. Add 4 eggs, one at a time, to mixture in pan, beating vigorously until smooth, about 1 minute after each addition. Batter should look thick and feel slightly sticky. Spread over bottom and up sides of a greased 9" pie plate. Bake in a 400 degree oven for 30 minutes or until golden. Cool.