This recipe doubles, triples and freezes well.
1/2 cup diced White Onion
2 cans (10-1/2 oz. each) chicken
broth
4 medium Carrots, sliced 1/2" thick
1 medium head fresh broccoli florets
8 ounces canned sliced mushrooms
6 tablespoons butter or margarine
1/3 cup all-purpose flour
1 teaspoon dried tarragon
1/4 cup Sherry
1/2 cup heavy cream
dash of salt & pepper
2 cups cooked, cubed chicken (sauté
chicken in butter to brown)
8 Pepperidge Farm Pastry Shells (cooked
according to package directions)
Place onions and 1 can chicken broth
in large pot. Over medium heat, bring to slow boil and cook 10 minutes.
Add carrots and broccoli, cook for 20 minutes. Stir in mushrooms, remove
from heat
and let stand until needed.
In heavy saucepan, melt butter over
low heat. Stir in flour and cook for 1 minute (do not brown).
Add remaining can of chicken broth, tarragon, and sherry. Cook over
medium
heat, stirring until mixture thickens,
7 to 10 minutes. Add cream, salt, and pepper, blend well.
Set aside. Drain cooked vegetables and place in greased 1-1/2 quart
casserole. Add
chicken cubes and sauce; mix thoroughly.
Cook mixture covered, in 350 degree oven for 40 minutes.
Remove casserole from oven and spoon mixture into and around pastry shells.
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