Chicken A La King With Mushroom Stems
|Chicken stock||1 1⁄4 Cup (20 tbs)|
|Cooked chicken||3 Cup (48 tbs)|
|Canned mushroom stems and pieces||4 Ounce, drained|
|Finely chopped pimiento||1⁄4 Cup (4 tbs)|
|Puff pastry shells||8 (Baked)|
In a deep, 2 quart, heat-resistant, non-metallic casserole melt butter on full power 30 seconds.
Blend in flour, salt and pepper.
Gradually stir in chicken stock.
Heat, uncovered, on full power 4 minutes or until thickened and smooth.
Add remaining ingredients except pastry shells and heat, uncovered, on full power 3 minutes or until heated to 160Â°F.
Heat pastry shells on a heat-resistant, non-metallic serving platter on full power 2 minutes or until heated through.
Fill each with some of the chicken mixture.