Chicken Vol-Au-Vents

* Exported from MasterCook *

Chicken Vol-Au-Vents

Recipe By : Cynthia Ewer
Serving Size : 3 Preparation Time :0:00
Categories : Chicken Freezer Meals

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 puff pastry shells -- frozen
2 cups white sauce -- prepared as
-- directed
1/2 cup chicken broth -- prepared as
-- directed
2 tablespoons sherry
2 cups chicken -- cooked and cubed
1 freezer container -- quart

Stir chicken broth and sherry into warm white sauce. Add chicken meat, cooked a
nd cubed. To freeze: pour sauce into freezer container. Freeze. Bundle with: fr
ozen puff-pastry shells. To prepare: Bake pastry shells as directed. Place froz
en sauce into saucepan, and reheat gently on top of stove, stirring occasionall
y. Add 1 tablespoon water or stock if necessary. To serve, spoon hot sauce into
puff-pastry cases; serve. Serving Ideas : Ratatouille, Spinach Salad and Frenc
h Bread NOTES : A fine luncheon dish—
or try this as an appetizer!

busted by sooz


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