Hot Chicken Salad in Puff Pastry

Ingredients

8 oz cooked chicken breasts, chopped 2 x ribs celery, chopped 1 x onion, chopped 1/2 cup mushrooms, sliced 3 tbl chopped pimentos 1/4 cup sliced almonds, toasted 3 x hard cooked eggs, chopped 1 cup mayonnaise 2 cup cream of chicken soup 1/2 cup Cheddar cheese, shredded 1/2 tsp chicken soup base 2 tbl curry powder 1 1/2 tsp Cavender's Greek Seasoning Freshly ground pepper, to taste 8 x puff pastry shells

Instructions

Combine the chicken, celery, onion, mushrooms, pimentos, almonds, eggs, mayonnaise, soup, cheese, soup base, curry powder, Greek seasoning and pepper in a bowl; mix well. Spoon into an ungreased 9x13-inch baking pan. Bake at 350 degrees for 30 minutes or until hot and bubbly. Bake the puff pastry shells using package directions. Fill the shells with the hot chicken mixture. Serve immediately. Note: We have served this for years as a bridal brunch entree with our Fresh Spinach Salad. (see recipe) It's fun to cut the puff pastry top out with a heart shaped cookie cutter.

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