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Creamed Chicken in Patty Shells
Ingredients:
1 frying chicken (3-4 lbs.), cup up
2 quarts water
1 1/2 tsp. salt, divided
1 1/2 tsp. pepper, divided
2 Pkg. frozen puff pastry shells
1 c. sliced fresh mushrooms
1 medium green pepper, chopped
1/2 c. fresh broccoli florets
5 Tbs, butter
6 Tbs. flour
2 c. milk
1 jar (2 oz.) diced pimientos, drained
1/4 tsp. paprika
1 frying chicken (3-4 lbs.), cup up
2 quarts water
1 1/2 tsp. salt, divided
1 1/2 tsp. pepper, divided
2 Pkg. frozen puff pastry shells
1 c. sliced fresh mushrooms
1 medium green pepper, chopped
1/2 c. fresh broccoli florets
5 Tbs, butter
6 Tbs. flour
2 c. milk
1 jar (2 oz.) diced pimientos, drained
1/4 tsp. paprika
Directions:
In a large kettle, bring the chicken, water, 1 tsp. salt and 1 tsp. pepper to a boil. Reduce heat; cover and simmer for 1 1/2 to 2 hours or until chicken is tender. remove chicken from broth; cool. Remove meat from bones; cut into cubes and set aside. Discard skin and bones. Strain broth and skim fat; set aside 1 c. broth (refrigerate remaining broth for another use).Bake patty shells according to package directions. Meanwhile, in a large saucepan, saute the mushrooms, green pepper and broccoli in butter until tender; sprinkle with flour. Gradually stir in milk and reserved broth until blended. Bring to a boil; cook and stir for 2 minutes or until thickened.. Add the pimientos, paprika, reserved chicken and remaining salt and pepper. Cook and stir until heated through. Spoon into pastry shells.
Makes 6 Servings
In a large kettle, bring the chicken, water, 1 tsp. salt and 1 tsp. pepper to a boil. Reduce heat; cover and simmer for 1 1/2 to 2 hours or until chicken is tender. remove chicken from broth; cool. Remove meat from bones; cut into cubes and set aside. Discard skin and bones. Strain broth and skim fat; set aside 1 c. broth (refrigerate remaining broth for another use).Bake patty shells according to package directions. Meanwhile, in a large saucepan, saute the mushrooms, green pepper and broccoli in butter until tender; sprinkle with flour. Gradually stir in milk and reserved broth until blended. Bring to a boil; cook and stir for 2 minutes or until thickened.. Add the pimientos, paprika, reserved chicken and remaining salt and pepper. Cook and stir until heated through. Spoon into pastry shells.
Makes 6 Servings
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