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Ingredientes
- 1/2 c. diced white onion
- 2 can chicken broth - (10 1/2 ounce ea)
- 4 med carrots sliced 1/2" thick
- 1 med fresh broccoli head broken florets
- 8 ounce canned sliced mushrooms
- 6 Tbsp. butter or possibly margarine
- 1/3 c. all-purpose flour
- 1 tsp dry tarragon
- 1/4 c. sherry
- 1/2 c. heavy cream Salt to taste Freshly-grnd black pepper to taste
- 2 c. cubed cooked chicken (saute/fry chicken in butter to brown)
- 8 x Pepperidge Farm Pastry Shells cooked according to package directions
Direcciones
- Place onions and 1 can chicken broth in large pot. Over medium heat, bring to slow boil and cook 10 min. Add in carrots and broccoli, cook for 20 min. Stir in mushrooms, remove from heat and let stand till needed.
- In heavy saucepan, heat butter over low heat. Stir in flour and cook for 1 minute (don't brown). Add in remaining can of chicken broth, tarragon, and sherry. Cook over medium heat, stirring till mix thickens, 7 to 10 min. Add in cream, salt, and pepper, blend well. Set aside.
- Drain cooked vegetables and place in greased 1 1/2 qt casserole. Add in chicken cubes and sauce; mix thoroughly. Cook mix covered, in 350 degree oven for 40 min. Remove casserole from oven and spoon mix into and around pastry shells.
- This recipe yields 8 servings.
- Comments: Great for an elegant luncheon. Recipe doubles, triples, and freezes well.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 312g | |
| Recipe makes 8 servings | |
| Calories 494 | |
| Calories from Fat 295 | 60% |
| Total Fat 32.98g | 41% |
| Saturated Fat 11.81g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 53mg | 18% |
| Sodium 552mg | 23% |
| Potassium 386mg | 11% |
| Total Carbs 34.06g | 9% |
| Dietary Fiber 3.2g | 11% |
| Sugars 3.36g | 2% |
| Protein 14.02g | 22% |
