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Creamy Chicken Over Pastry Shells

  • Prep Time: 10 Minutes (Total Time 35 Minutes)
  • Serving Size: 6
  • 1 pkg. (10 oz.) Puff Pastry Shells (6 Shells)
  • 1 cup Sliced Mushrooms
  • 2 tablespoons Butter
  • 1-1/2 cups Chopped OSCAR MAYER Oven Roasted Chicken Breast Cuts
  • 1 pkg. (1.25 oz.) White Sauce Mix
  • 1-1/2 cups Fat-free Milk
  • 1 container (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
  • 2 tablespoons Chopped Fresh Parsley
  • 1/3 cup PLANTERS Sliced Almonds
  • BAKE pastry shells as directed on pkg. Meanwhile, cook and stir mushrooms in butter in medium saucepan until tender. Add chicken breast cuts; cook until heated through, stirring occasionally. Remove from heat; set aside.

    PREPARE white sauce in large saucepan as directed on pkg., using the fat-free milk. Add cream cheese spread; cook until cream cheese is completely melted and mixture is well blended, stirring frequently. Add chicken mixture and parsley; cook until heated through, stirring occasionally.

    REMOVE center cutout from each pastry shell; set aside. Spoon about 1/2 cup of the chicken mixture into each pastry shell. Sprinkle evenly with almonds; top with pastry cutouts.


    Serving Suggestion

    Balance this special-occasion entree with smart side dishes. For example, try a mixed green salad and a hot steamed vegetable.

    Jazz It Up

    Use toasted almonds for extra flavor. To toast, cook and stir almonds in skillet on medium-high heat until lightly browned. The natural oils from the almonds prevent them from sticking to the pan.