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CHICKEN AND MUSHROOM VOL AU VENT

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Ingredients

2 - 2 1/2 cups Chicken - cooked
5 ea Button Mushrooms Alternatively use canned mushrooms
1 can Cream of Mushroom Soup
8 Pepperidge Farm frozen Vol-au vent cases
1/2 soup can Whole milk
1 tbsp Butter unsalted
To taste Salt and Pepper

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CHICKEN AND MUSHROOM VOL AU VENT

Features:
    Cuisine:

    This dish is a definite go-to favorite when the grandkids visit.

    • 40 minF
    • Serves 4
    • Easy

    Directions

    This dish is a definite go-to favorite when the grandkids visit. It can be made easily in batches and frozen for later use, making an easy meal to pull together when short of time.

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    Steps

    1
    Done

    Preheat an oven to 425ºF. Remove 8 frozen Vol-au-vent cases from the package and set aside.

    2
    Done

    In a medium saucepan melt the butter. Slice the button mushrooms and saute briefly in the butter.

    3
    Done

    Add the can of soup plus a half can of milk, stirring well to mix with the mushrooms as the mixture heats through.

    4
    Done

    When the oven is up to temperature, place the frozen vol-au-vent cases on a baking sheet and bake for the time on the packet.

    5
    Done

    When the soup and mushroom reach a simmer, add the cooked chicken and give it all a good stir. When the mixture is thoroughly heated, remove from heat and set aside.

    6
    Done

    Remove the vol-au-vent cases from the oven. Plate up by first flipping the tops off the pastry and filling the cases with a good ladle of the chicken and mushroom mixture then pop the top back on. Serve with a side vegetable of your choice.

    Ian Cooks

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