Chicken and Asparagus Vol-au-vent3 Reviews
- Prep: 30 min
- Cook: 30 min
- Ready In: 1 hr
“Ideal for parties, using small shells. If you wish to use as a main course use larger cases. Mixture will freeze well and is very tasty poured over microwave potato or stirred through pasta.” - by windwalker
Original recipe yields 36 servings
- Preheat oven to 400 degrees F (200 degrees C).
- In a large skillet, melt butter over low heat. Stir in onions and mushrooms, and saute until onions are soft. Stir in the flour and continue to cook for 4 minutes, stirring constantly.
- Pour in stock gradually, and continue to stir over a medium heat until thickened. Stir in condensed asparagus soup, sherry, and chicken. Reduce heat to low, and simmer until the chicken is done and the sauce has thickened, about 10 minutes.
- Meanwhile, arrange pastry shells on a 10x15-inch baking sheet. Bake in preheated oven until golden brown, about 8 to 10 minutes. Allow to cool slightly before spooning equal amounts of the chicken filling into each shell. Serve immediately.
Amount Per Serving (36 total)
- 248 cal
- 16 g
- 19 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"Very nice. I halved the recipe but it still made way too much for two people. Didn't bother with using the stock & flour as the condensed soup on it's own enough sauce. I added a diced carrot to the m..." See moreixture to up the vegetable content. This would also be a good appetizer in smaller Vol-au-vent shells."
"My husband really likes this. My biggest problem: I had a very hard time finding the cream of asparagus soup...." See more"
Asparagus Chicken Quiche
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