Chicken In Pastry Shells Recipe
Ingredients
| Butter | 1 Tablespoon | |
| Mushrooms | 1 Cup (16 tbs), sliced | |
| Green pepper | 1⁄2 Cup (8 tbs), chopped | |
| Butter | 2 Tablespoon, melted | |
| All purpose flour | 3 Tablespoon | |
| Chicken broth | 1⁄2 Cup (8 tbs) | |
| Milk | 1⁄2 Cup (8 tbs) | |
| Dry sherry | 2 Tablespoon | |
| Salt | 1⁄2 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Canned cooked chicken | 10 Ounce (Two 5 Ounce Can) | |
| Pastry shells | 6 , baked |
Directions
In 2 quart casserole, place 1 tablespoon butter, mushrooms and green pepper.
Microwave at high (10) 4 to 5 minutes, until mushrooms are tender; stir after 2 minutes.
Drain.
In 4 cup glass measure, combine remaining butter and flour.
Gradually add broth and milk, stirring constantly until smooth.
Microwave at high (10) 3 to 4 minutes, until thickened, stirring every minute.
Add mushrooms, green pepper, sherry, salt, pepper and chicken.
Microwave at high (10) 6 to 8 minutes until heated through.
Microwave at high (10) 4 to 5 minutes, until mushrooms are tender; stir after 2 minutes.
Drain.
In 4 cup glass measure, combine remaining butter and flour.
Gradually add broth and milk, stirring constantly until smooth.
Microwave at high (10) 3 to 4 minutes, until thickened, stirring every minute.
Add mushrooms, green pepper, sherry, salt, pepper and chicken.
Microwave at high (10) 6 to 8 minutes until heated through.
Chef
