Creamed Chicken in Pastry Shells |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This recipe requires a little effort, but it's definitely worth the time. It's special enough to serve to guests, but if I saved it just for company, my family would not be happy.Dona Glover, Rockwall, Texas Ingredients:
2 packages (10 ounces each) frozen pastry shells |
2 celery ribs, finely chopped |
1 medium onion, chopped |
2 tablespoons chopped green pepper |
6 tablespoons butter, divided |
6 tablespoons king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
3 cups milk |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
4 cups cubed cooked chicken |
1 can (4 ounces) mushroom stems and pieces, drained |
1 jar (2 ounces) diced pimientos, drained |
1/2 cup grated parmesan cheese |
1/2 cup sliced almonds |
Directions:
1. Bake pastry shells according to package directions; set aside. In a skillet, saute the celery, onion and green pepper in 1 tablespoon butter for 10 minutes or until tender. Remove from the heat and set aside.
2. In a large saucepan, melt the remaining butter over medium heat. Stir in flour and salt until smooth. Gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in soup until blended. Add the chicken, mushrooms, pimientos and sauteed vegetables; mix well.
3. Transfer to a greased 3-qt. baking dish. Sprinkle with Parmesan cheese and almonds. Bake, uncovered, at 350° for 20-25 minutes or until bubbly. Spoon into pastry shells. Yield: 6 servings (2 shells each).
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