Back 1/2 Cup / 125 ml Chopped Celery
2 Tbsp. / 30 ml Chopped Green Pepper
2 teas. / 10 ml Watkins Liquid Onion Spice
1/2 Cup / 125 ml Watkins Cream Soup Base
2/3 Cup / 160 ml All-Purpose Flour
1 Cup / 250 ml Milk
1 1/2 Cups / 375 ml Water
2 Cups / 500 ml Chopped Cooked Chicken
1 Can (4 Oz. / 113 g) Sliced Mushrooms, drained
1 Jar (2 Oz. / 57 g) Sliced Pimento
3/4 Cup / 180 ml Frozen Peas
8 Baked Puff Pastry Patty Shells (can be found fresh in bakery or
unbaked in frozen food section)
Saute celery and green pepper in Liquid Spice until crisp-tender. Stir in Cream Soup Base, flour, milk, and water; mix well. Bring to a boil over medium heat, stirring constantly. Add chicken, mushrooms, pimentos, and peas. Cook until heated through, about 5 minutes; remove from heat. Spoon into pastry shells, letting some of the filling spill over onto serving plate. Top with shell top. (Makes 8 servings).
Nutritional
Information:
Per Serving: Calories-430, Protein-17g, Carbohydrates-29g,
Sodium-740mg, Fat-25g,
Saturated Fat-4g, Cholesterol-41mg, Dietary-2g,
© Copyright 1999 The Rising
Stars Team
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