These are SO easy and quick to make. All I do is add a summer salad and fresh fruit for dessert! If you have left-overs, they keep very well!Ingredients
1 package (10 ounces) Puff Pastry Shells
1 tablespoon vegetable oil
1 medium onion, chopped
1 can (10 3/4 ounces) Cream of Chicken Soup
1/2 cup milk
1 package (10 ounces) frozen peas and carrots
2 cups cubed cooked chicken (all I do is boil a chicken breast with a little onion and celery earlier in the day)
1 tablespoon vegetable oil
1 medium onion, chopped
1 can (10 3/4 ounces) Cream of Chicken Soup
1/2 cup milk
1 package (10 ounces) frozen peas and carrots
2 cups cubed cooked chicken (all I do is boil a chicken breast with a little onion and celery earlier in the day)
Bake, cool and remove the "tops" of the pastry shells according to the package directions.
Heat the oil in a 10-inch skillet over medium-high heat. Add the onion and cook until tender.
Stir the soup, milk and peas and carrots in the skillet and heat to a boil. Reduce the heat and simmer. Cover and cook for 10 minutes or until the vegetables are tender. Add the chicken and cook until the mixture is hot and bubbling. Serve in the pastry shells.
Heat the oil in a 10-inch skillet over medium-high heat. Add the onion and cook until tender.
Stir the soup, milk and peas and carrots in the skillet and heat to a boil. Reduce the heat and simmer. Cover and cook for 10 minutes or until the vegetables are tender. Add the chicken and cook until the mixture is hot and bubbling. Serve in the pastry shells.
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1 comment:
This sounds like a yummy one to make!!! Thanks!
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