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Chicken and Rice Puffs

Chicken and Rice Puff

Chicken and Rice Puff


Makes 6 servings


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)


  1. Bake pastry shells according to package directions. Keep warm.
  2. Prepare rice according to package directions.
  3. 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.


This is a delicious way to use leftover 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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