Miniature Cream Puffs with Chicken Salad

6 Tablespoons butter
3/4 cup water
3/4 cup all-purpose flour
3 eggs

 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 oven 425 for 20 to 30 minutes or until brown.  Let cool. Carefully slice the top of cream puffs and gently pull out the center and fill with chicken sandwich filling.

Chicken Salad Sandwich filling

1 12 ounce can chicken, chopped
1 cup chopped celery
1 cup mayonnaise
1 Tablespoon dry Good Seasons onion salad dressing mix
1/4 cup lemon juice

Place chicken in mixing bowl.  Add remaining ingredients, mix well.

Good for Bridal Showers and Bennett weddings:)