Recipe by windwalker
"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."
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onion, finely diced
1 (16 ounce) can
mushrooms, drained and thinly sliced
2 1/2 cups
1 (15 ounce) can
condensed cream of asparagus soup
3 1/2 cups
diced cooked chicken breast meat
frozen puff pastry shells, thawed
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 mixture 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.
My husband and I both love asparagus and was looking for a recipe to do anything w/ fresh asparagus. We both enjoyed but served over penne because that is all I had on hand and I think it would have been better as original recipe suggested.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken and Asparagus Vol-au-vent
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 144
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Chicken breasts are rolled around asparagus and cheese, breaded, and baked.
This light and tasty pasta is ready in about 30 minutes.
They go from stovetop to oven, and come out super moist and tender.