|Canned chopped broiled mushrooms||6 Ounce|
|Canned boneless chicken/2 cups very finely chopped cooked chicken||12 Ounce|
|Finely diced celery||1⁄2 Cup (8 tbs)|
|Dairy sour cream||2⁄3 Cup (10.67 tbs)|
|Grated onion||1 Teaspoon|
|Curry powder||1⁄2 Teaspoon|
Make, bake, and cool Canape Shells.
Drain and chop mushrooms very fine.
Combine with chicken and celery in a medium-size bowl.
Mix sour cream, onion, curry powder, and salt in a 1-cup measure; spoon over chicken mixture; toss well to mix; chill.
Just before serving, spoon into Canape Shells, using 1 rounded teaspoonful for each.
Garnish with a slice of cherry tomato and a sprig of parsley.
CANAPE SHELLS: Prepare 1 package pie crust mix, following label directions, or make pastry from your own favorite two-crust recipe.
Roll out, half at a time, to a 12-inch round on lightly floured pastry cloth or board; cut into small rounds with a 1 3/4-inch scalloped cutter.
Fit into tiny muffin-pan cups; prick shells with a fork.
Reroll and cut out all trimmings.
Bake in hot oven (425Â°) 7 minutes, or until delicately golden.
Remove from cups; cool completely on wire racks.
Makes about 5 dozen.
MAKE-AHEAD NOTE: Canape Shells may be made a day ahead, if you like, then stacked and stored in a container with a tight-fitting cover.
For 100 servings, make 3 times the recipe.
For variety, fill with your favorite seafood or ham salad.