"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chicken and Rice Puffs Recipe

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This recipe for Chicken and Rice Puffs, by , is from A Collection of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amber Danner
Added: Saturday, April 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 box frozen puff pastry shells, thawed
1 pkg. (about 6 oz.) long grain and wild rice
2 c. cubed cooked chicken
1/2 (10-3/4 oz.) can cream of chicken soup
1/3 c. chopped slivered almonds, toasted
1/3 c. each diced celery and diced red pepper
1/3 c. chopped fresh parsley
1/4 c. diced onion
1/4 c. white wine or chicken broth

Directions:
Directions:
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 4-5 minutes or until hot and bubbly. Fill pastry shells with rice mixture. Serve immediately.

 

 

 

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