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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Once is never enough. Add as many or as little vegetables, to your taste, or serve vegetables on the side. Ingredients:
6 patty shell vol-au-vent cases |
2 (10 ounce) cans condensed cream of mushroom soup (campbells) |
4 chicken breasts, cubed |
1 large white onion, diced |
2 carrots, diced |
2 celery ribs, diced |
12 mushrooms, 1/4 'd |
1 cup frozen corn |
1 cup frozen peas |
1/2 teaspoon poultry seasoning |
1 teaspoon salt |
1 tablespoon fresh ground black pepper |
Directions:
1. Bake patty shells according to the package.
2. Sweat onions on medium heat until translucent in cast iron pot or skillet.
3. Add chicken and cook for five minutes.
4. Add celery, carrots, and mushrooms and cook on med-high heat for five minutes.
5. Add corn and peas and mix through.
6. Add cream of mushroom soup and mix through.
7. Add one and a half cans warm water.
8. Bring to a boil, cook for five minutes (add water if it becomes to thick).
9. Stir in poultry seasoning, salt, and pepper.
10. Serve spooned into patty shells and over white rice.
11. Open a bottle of white (or red, or both) wine.
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