Ingredients
- 6 puff pastry shells (frozen)
- 1 freezer container
- 2 cups sauce prepared as (white)
- 2 cups chicken (cooked)
- 1/2 cup chicken broth prepared as directed
- 2 tablespoons sherry
Stir chicken broth and sherry into warm white sauce. Add chicken meat, cooked a nd cubed. To freeze: pour sauce into freezer container. Freeze. Bundle with: fr ozen puff-pastry shells. To prepare: Bake pastry shells as directed. Place froz en sauce into saucepan, and reheat gently on top of stove, stirring occasionall y. Add 1 tablespoon water or stock if necessary. To serve, spoon hot sauce into puff-pastry cases; serve. Serving Ideas : Ratatouille, Spinach Salad and Frenc h Bread NOTES : A fine luncheon dish� or try this as an appetizer!
busted by sooz
