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.
Serving size: Complete recipe
Calories 3739 Calories from Fat 1693
% Daily Value*
Total Fat 186 g285.9%
Saturated Fat 47.4 g237%
Trans Fat 0 g
Cholesterol 270.2 mg90.1%
Sodium 4036.6 mg168.2%
Total Carbohydrates 351 g117%
Dietary Fiber 27 g107.8%
Sugars 21.1 g
Protein 141 g282.9%
Vitamin A 83.6% Vitamin C 148.5%
Calcium 27.7% Iron 58.1%
*Based on a 2000 Calorie diet