Creamed Chicken in Pastry Shells Recipe

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Creamed Chicken in Pastry Shells Recipe

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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
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

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 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

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.
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.
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).
Originally published as Creamed Chicken in Pastry Shells in Casserole Cookbook 2001, p188

Nutritional Facts

2 each: 749 calories, 45g fat (17g saturated fat), 138mg cholesterol, 1152mg sodium, 45g carbohydrate (9g sugars, 5g fiber), 41g protein.

  • 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 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
  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).
Originally published as Creamed Chicken in Pastry Shells in Casserole Cookbook 2001, p188

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