"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Creamy Chicken Mushroom Pastries Recipe

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This recipe for Creamy Chicken Mushroom Pastries, by , is from Suwanee Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cindi Pickett
Added: Wednesday, May 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 or 4 skinless, boneless chicken breast filets (halves) (1 1/3 lb.)
1 c. fresh or canned mushroom slices
2 tbsp olive oil or butter
1 c. heavy whipping cream or half-and-half
Parsley to taste
Salt and pepper
1 chicken bouillon cube
1 package puff pastry dough or filo pastry shells
Parmesan cheese

Directions:
Directions:
Thaw Puff Pastry. (Puff Pastry takes 45 minutes to thaw.) Chop chicken and saute together with mushrooms in olive oil or butter until done. Add cream, bouillon cube, parsley, salt & pepper. Cook until thickened (you may add a little cornstarch to this, if necessary, if using the light cream. Sprinkle mixture with parmesan cheese. Unwrap puff pastry, brush with butter and spread the mixture all over, leaving an inch around the sides. Starting at one end, roll up and pinch ends to seal. Put in freezer until firm; cut into 1 inch slices and bake for 20 minutes on 375 degrees or until golden. Or spoon mixture into filo shell and bake until heated through.
Notes: You may also add crispy bacon or red chili pepper to this as a variation.

 

 

 

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