*  Exported from  MasterCook  *

                           Chicken Vol-Au-Vents

Recipe By     : Cynthia Ewer
Serving Size  : 3    Preparation Time :0:00
Categories    : Chicken                          Freezer Meals

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    puff pastry shells -- frozen
   2      cups          white sauce -- prepared as
                        -- directed
     1/2  cup           chicken broth -- prepared as
                        -- directed
   2      tablespoons   sherry
   2      cups          chicken -- cooked and cubed
   1                    freezer container -- quart

Stir chicken broth and sherry into warm white sauce. Add chicken
meat, cooked and cubed. To freeze: pour sauce into freezer container.
Freeze. Bundle with: frozen puff-pastry shells. To prepare: Bake
pastry shells as directed. Place frozen sauce into saucepan, and
reheat gently on top of stove, stirring occasionally. Add 1
tablespoon water or stock if necessary. To serve, spoon hot sauce
into puff-pastry cases; serve.

Serving Ideas: Ratatouille, Spinach Salad and French Bread

NOTES: A fine luncheon dish or try this as an appetizer!

busted by sooz

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