Chicken and Rice Puffs the Editors of Publications International, Ltd.
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)|
- 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.
This is a delicious way to use leftover chicken.
|Total Fat||26 g|
|Calories from Fat||39 %|
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