Chicken And Rice Puffs
|Frozen puff pastry shells||12 , thawed (1 Box)|
|Long grain and wild rice||6 Ounce (1 Package)|
|Cubed cooked chicken||2 Cup (32 tbs)|
|Condensed cream of chicken soup||10 3⁄4 Ounce (1/2 Can, Undiluted)|
|Chopped slivered almonds||1⁄3 Cup (5.33 tbs), toasted|
|Celery||1⁄3 Cup (5.33 tbs), diced|
|Diced red bell pepper||1⁄3 Cup (5.33 tbs)|
|Chopped parsley||1⁄3 Cup (5.33 tbs)|
|Diced onion||1⁄4 Cup (4 tbs)|
|White wine/Chicken broth||1⁄4 Cup (4 tbs)|
|Half and half||2 Tablespoon|
Bake pastry shells according to package directions.
Prepare rice according to package directions.
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.