Easy Chicken and Rice Puffs Recipe | Savory Appetizer

Chicken and Rice Puff

YIELD Makes 6 servings

INGREDIENTS

1 box frozen puff pastry shells, thawed 1 package (about 6 ounces) long grain and wild rice 2 cups cubed cooked chicken 1/2 can (10-3/4 ounces) condensed cream of chicken soup, undiluted 1/3 cup chopped slivered almonds, toasted 1/3 cup diced celery 1/3 cup diced red bell pepper 1/3 cup chopped fresh parsley 1/4 cup diced onion 1/4 cup white wine or chicken broth 2 tablespoons half-and-half (optional)

PREPARATION:

1. Bake pastry shells according to package directions. Keep warm.
2. Prepare rice according to package directions.
3. Add remaining ingredients to rice; mix well. Cook over medium heat 4 to 5 minutes or until hot and bubbly. Fill pastry shells with rice mixture. Serve immediately.

Tip This is a delicious way to use leftover chicken. This recipe appears in: Chicken NUTRITIONAL INFORMATION: Carbohydrate 69 g Cholesterol 48 mg Total Fat 26 g Calories from Fat 39 % Calories 597 Protein 24 g Sodium 1,017 mg