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Description
At heart, this recipe is just creamed chicken--but pair it with puff pastry shells, and it's an elegant light meal.
Don't tell your guests that it's a good way to use up leftover cooked chicken!
Ingredients
| 6 | puff pastry shells, frozen | |
| 2 | Cup | white sauce, prepared as directed |
| 1⁄2 | Cup | chicken broth |
| 2 | Tablespoon | sherry, dry |
| 2 | Cup | chicken, cooked and cubed |
Instructions
Prepare White Sauce for Freezer Cooking.
Stir chicken broth and sherry into warm white sauce. Add chicken meat, cooked and cubed.
To freeze: pour sauce into freezer container. Freeze.
Bundle with: frozen puff-pastry shells.
To prepare: Bake pastry shells as directed. Place frozen sauce into saucepan, and reheat gently on top of stove, stirring occasionally. Add 1 tablespoon water or stock if necessary. To serve, spoon hot sauce into puff-pastry cases; serve.
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Summary
| Yield | |
|---|---|
| Prep time | 10 minutes |
