Chicken in Baskets Recipe

3.5 2 5
Chicken in Baskets Recipe
Chicken in Baskets Recipe photo by Taste of Home
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Chicken in Baskets Recipe

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3.5 2 5
Publisher Photo
"My family loves this quick delicious meal," says Cheryl Miller of Robesonia, Pennsylvania. No one has to know the impressive entree starts with packaged pastry shells, canned soup and frozen chicken and vegetables.
MAKES:
3 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
3 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 package (10 ounces) frozen puff pastry shells
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 package (9 ounces) frozen diced cooked chicken, thawed
  • 1 cup frozen mixed vegetables, thawed
  • 3/4 cup milk

Directions

Bake pastry shells according to package directions. Meanwhile, in a microwave-safe bowl, combine the soup, chicken, vegetables and milk. Cover and microwave on high for 4-5 minutes or until bubbly. Cut the top off each pastry shell; fill with chicken mixture. Replace tops. Yield: 3 servings.
Originally published as Chicken In Baskets in Quick Cooking January/February 2005, p9

Nutritional Facts

2 each: 713 calories, 38g fat (10g saturated fat), 68mg cholesterol, 1297mg sodium, 64g carbohydrate (7g sugars, 8g fiber), 30g protein.

  • 1 package (10 ounces) frozen puff pastry shells
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 package (9 ounces) frozen diced cooked chicken, thawed
  • 1 cup frozen mixed vegetables, thawed
  • 3/4 cup milk
  1. Bake pastry shells according to package directions. Meanwhile, in a microwave-safe bowl, combine the soup, chicken, vegetables and milk. Cover and microwave on high for 4-5 minutes or until bubbly. Cut the top off each pastry shell; fill with chicken mixture. Replace tops. Yield: 3 servings.
Originally published as Chicken In Baskets in Quick Cooking January/February 2005, p9

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MY REVIEW
katlaydee3 User ID: 3741999 147589
Reviewed Jan. 17, 2013

"I thought this was just okay tasting; although very quick and easy to make."

MY REVIEW
MICHIGANGIRL User ID: 3113617 63070
Reviewed Feb. 20, 2009

"THE SODIUM AND FAT IS WAY TOO HIGH! TRY USING REDUCED -SODIUM AND REDUCED- FAT soup TO LOWER THESE! ALSO, IF YOU REPLACE ALL OF THE MILK WITH STORE-BRAND NON-DAIRY COFFEE CREAMER THEN YOUR FAT WILL GO DOWN MORE;SO WILL THE POTASSIUM ,SODIUM AND PHOSPHORUS LEVELS.THESE CHANGES WILL NOT CHANGE THE RECIPES TASTE!"

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