Curried Chicken Puffs

1/3 cup water
1/3 cup margarine
2/3 cup flour
Dash salt
2 eggs
1 8oz. pkg. Philadelphia Brand® cream cheese, softened
1/4 cup milk
1/4 tsp salt
Dash of curry powder
1½ cups chopped cooked chicken
1/3 cup slivered almonds, toasted
2 tbsp green onion slices

Bring water and margarine to boil. Add flour and dash salt; stir vigorously
over low heat until mixture forms ball. Remove from heat; add eggs, one at
a time, beating until smooth after each additional. Place level measuring
tablespoonfuls of batter on ungreased cookie sheet. Bake at 400° for
25 minutes, cool.

Combine cram cheese, milk , salt and curry powder (may add more to taste, if
desired). Mix until well blended. Add chicken, almonds and onions; mix
lightly. Cut tops from cream puffs, fill with chicken mixture. Replace
tops. Place puffs on cookie sheet Bake at 375° 5 minutes or until warm.

Makes 1½ dozen