Caterpillar Chicken with Mushroom Ooze
Makes 6 servings
|1||package (17-1/3 ounces) frozen puff pastry sheets, thawed according to package directions|
|1||tablespoon vegetable oil|
|1||cup minced celery|
|1/2||cup minced onion|
|1||can (10-3/4 ounces) cream of mushroom soup|
|1/4||teaspoon garlic salt|
|1/8||teaspoon white pepper|
|2||cups chopped cooked chicken breast|
|Fresh chives and/ or black olives for decorating|
- Preheat oven to 400°F. Using round cookie cutter, cut each pastry sheet section into 4 to 5 rounds. Place rounds on ungreased cookie sheet, overlapping each round to create caterpillar. Repeat with additional rounds for a total of 6 caterpillars. Bake 17 to 20 minutes or until golden. Remove from baking sheet and cool on wire rack. Use knife to remove top of circles and hollow out soft pastry underneath to make a "shell."
- Heat oil in skillet over medium heat. Add celery and onion; cook until tender. Add soup, milk, salt and pepper. Bring to a boil; reduce heat to low. Simmer, covered, 5 minutes. Add chicken and heat through. Spoon chicken mixture into puff pastry shells. Decorate with fresh chives and black olives, if desired.
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