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Swiss Chicken over Puff Pastry Recipe

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This recipe for Swiss Chicken over Puff Pastry is from The Bielawski Family Cookbook , 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:  
1 1/2 lbs. cooked chicken, cubed
1 c. dry white wine
1/4 c. snipped parsley
1/2 t. salt
2 T.. butter
2 c. fresh mushrooms, sliced
2 green onions, chopped
3 tbsp. butter
3 tbsp. flour
1/2 c. Half-N-Half
1 c. Swiss cheese, shredded
Pepperidge Farm puff pastry shells
Directions:
Directions:
In a small saucepan, boil wine, parsley, and salt for 2 minutes. Strain and reserve wine. Heat 2 T. butter in a 3 quart saucepan until melted. Stir in mushrooms and green onions; cook until tender 5 to 6 minutes. Remove from pan. Add 3 T. of butter. Heat until melted. Stir in flour; cook over low heat, stirring constantly until smooth and bubbly. Stir in reserved-liquid; cook and stir 1 minute. Stir in Half-N-Half, chicken, mushrooms, onions, and Swiss cheese. Heat until hot. Bake Pepperidge Farm pastry shells according to package directions. Remove top of shell; fill with chicken mixture, and replace top.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This can easily be doubled or more and is lovely served for a luncheon or bridal/baby shower.

 

 

 

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