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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