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Chicken and Rice Puffs
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the Editors of Publications International, Ltd.. "Chicken and Rice Puffs" 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/chicken-and-rice-puffs-recipe.htm> 22 May 2012.
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Chicken and Rice Puff
YIELD Makes 6 servings
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INGREDIENTS
| 1 | box frozen puff pastry shells, thawed |
| 1 | package (about 6 ounces) long grain and wild rice |
| 2 | cups cubed cooked chicken |
| 1/2 | can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
| 1/3 | cup chopped slivered almonds, toasted |
| 1/3 | cup diced celery |
| 1/3 | cup diced red bell pepper |
| 1/3 | cup chopped fresh parsley |
| 1/4 | cup diced onion |
| 1/4 | cup white wine or chicken broth |
| 2 | tablespoons half-and-half (optional) |
PREPARATION:
- Bake pastry shells according to package directions. Keep warm.
- Prepare rice according to package directions.
- Add remaining ingredients to rice; mix well. Cook over medium heat 4 to 5 minutes or until hot and bubbly. Fill pastry shells with rice mixture. Serve immediately.
Tip
This is a delicious way to use leftover chicken.
This recipe appears in:
Chicken
NUTRITIONAL INFORMATION:
| Carbohydrate | 69 g |
| Cholesterol | 48 mg |
| Total Fat | 26 g |
| Calories from Fat | 39 % |
| Calories | 597 |
| Protein | 24 g |
| Sodium | 1,017 mg |
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