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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Cream Chicken in Pastry Shells Recipe

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This recipe for Cream Chicken in Pastry Shells is from The Arbuckle Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups milk
2 cups heavy cream
1 101/2 oz cans cream of mushroom soup
1/2 cup butter, melted
1 cup grated cheddar cheese
1 10 oz package frozen peas, defrosted and drained.
1 cup sherry
6 boneless chicken breasts, poached, drained and chopped
1/2 cup chopped pimientos
Directions:
Directions:
Place milk, cream, soup and butter n a large saucepan and bring to a boil.
Stir in cheese until melted.
Mix in peas and sherry, and simmer for 20 minutes.
Add chicken breasts and pimientos, and cook for 6 minutes.

Sere in pastry shells or over toast points
Number Of Servings:
Number Of Servings:
8-10

 

 

 

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