CREAMY VEGETABLES IN PASTRY SHELLS
This stunning side dish is made with convenient products like puff pastry shells, frozen vegetables and canned soup. This side goes beautifully with seafood, beef or poultry.
Provided by Allrecipes Member
Time 40m
Yield 6
Number Of Ingredients 4
Steps:
- Heat the soup and milk in a 1-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally. Divide the vegetables among the pastry shells. Spoon the soup mixture over the vegetables.
Nutrition Facts : Calories 286.2 calories, Carbohydrate 30.5 g, Cholesterol 3.1 mg, Fat 16.1 g, Fiber 4.8 g, Protein 7.4 g, SaturatedFat 4.4 g, Sodium 627.5 mg, Sugar 3 g
CREAMED CHICKEN IN PASTRY SHELLS
This recipe requires a little effort, but it's definitely worth the time. It's special enough to serve to guests, but if I saved it just for company, my family would not be happy.-Dona Glover, Rockwall, Texas
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings (2 shells each).
Number Of Ingredients 14
Steps:
- Bake pastry shells according to package directions; set aside. In a skillet, saute the celery, onion and green pepper in 1 tablespoon butter for 10 minutes or until tender. Remove from the heat and set aside., In a large saucepan, melt the remaining butter over medium heat. Stir in flour and salt until smooth. Gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in soup until blended. Add the chicken, mushrooms, pimientos and sauteed vegetables; mix well., Transfer to a greased 3-qt. baking dish. Sprinkle with Parmesan cheese and almonds. Bake, uncovered, at 350° for 20-25 minutes or until bubbly. Spoon into pastry shells.
Nutrition Facts : Calories 749 calories, Fat 45g fat (17g saturated fat), Cholesterol 138mg cholesterol, Sodium 1152mg sodium, Carbohydrate 45g carbohydrate (9g sugars, Fiber 5g fiber), Protein 41g protein.
CREAMY VEGETABLES IN PASTRY SHELLS
This stunning side dish is made with convenient products like puff pastry shells, frozen vegetables and canned soup. This side goes beautifully with seafood, beef or poultry.
Provided by Allrecipes Member
Time 40m
Yield 6
Number Of Ingredients 4
Steps:
- Heat the soup and milk in a 1-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally. Divide the vegetables among the pastry shells. Spoon the soup mixture over the vegetables.
Nutrition Facts : Calories 286.2 calories, Carbohydrate 30.5 g, Cholesterol 3.1 mg, Fat 16.1 g, Fiber 4.8 g, Protein 7.4 g, SaturatedFat 4.4 g, Sodium 627.5 mg, Sugar 3 g
CREAMY VEGETABLES IN PASTRY SHELLS
Make and share this Creamy Vegetables in Pastry Shells recipe from Food.com.
Provided by meedeeter
Categories < 60 Mins
Time 45m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Prepare pastry shells according to package directions. Bake pastry shells while preparing sauce mixture.
- In medium saucepan mix soup and milk. Over medium heat, heat through, stirring often. Divide vegetables among pastry shells. Spoon sauce over vegetables and pastry shells.
Nutrition Facts : Calories 320, Fat 21.4, SaturatedFat 5.5, Cholesterol 1.9, Sodium 440.7, Carbohydrate 27.2, Fiber 1.1, Sugar 1.4, Protein 5.7
CREAMED CHICKEN IN PATTY SHELLS
My mom's tasty creamed chicken makes a wonderful main dish, and when you add extra vegetables, it becomes an entire meal. The recipe might look long, but it's well worth the effort. -Mared Metzger Beling, Eagle River, Alaska
Provided by Taste of Home
Categories Dinner
Time 2h25m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large kettle, bring the chicken, water, 1 teaspoon salt and 1 teaspoon pepper to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until chicken is tender. Remove chicken from broth; cool. Remove meat from bones; cut into cubes and set aside. Discard skin and bones. Drain broth and skim fat; set aside 1 cup broth (refrigerate remaining broth for another use)., Bake pastry shells according to package directions. Meanwhile, in a large saucepan, saute the mushrooms, green pepper and broccoli in butter until tender; sprinkle with flour. Gradually stir in milk and reserved broth until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pimientos, paprika, reserved chicken and remaining salt and pepper. Cook and stir until heated through. Spoon into pastry shells.
Nutrition Facts : Calories 653 calories, Fat 41g fat (15g saturated fat), Cholesterol 124mg cholesterol, Sodium 941mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 3g fiber), Protein 35g protein.
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