Frozen puff pastry shells (2 per serving)
1 large can chicken chunks
1 can Cream of chicken soup
1 soup can milk
1 rib of celery, diced fine
1 carrot, grated
1 Tbsp dried pimento
1 C frozen peas
1 egg, boiled, separated and dice only the white
Salt
Pepper
Parsley
Bake puff pastry shells according to package instructions. In medium sauce pan combine all ingredients with diced egg white. Salt and pepper to taste. Heat mixture until hot and bubbly.
Spoon into puff pastry shells. Crumble the remaining yolk, combine with parsley and sprinkle over the hot mixture. Makes 4 – 6 servings with 2 shells per serving (sauce may be doubled.)
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