Baked Chicken Puff
1 can (10.75 oz) cond. Cream chicken soup
1 can (4 oz) mushrooms, drained
2 cups cooked cubed chicken*
1 cup frozen peas and carrots**
1/4 cup milk
Seasoning to taste, optional
1/2 cup milk
4 tablespoons butter
1/2 cup flour
1/4 teaspoon salt
2 eggs
1/4 cup grated Parmesan cheese
Preheat oven to 400 degrees.
Combine canned condensed soup, drained mushrooms, frozen vegetables, cooked chicken and 1/4 cup milk; as desired, season to taste. Place in bottom of 9×9 pan or 1 1/2 -qt casserole.
In medium saucepan, bring milk and butter to a boil over medium heat. Add flour and salt and quickly stir until mixture forms a ball (about 1 minute). Remove from heat and beat in eggs, one at a time, until batter is smooth. Stir in Parmesan cheese. Drop teaspoonfuls on top chicken mixture.*** Bake 35 minutes or until puffed and golden brown.
Notes:
Versatile casserole nestled in a puff shell. Change the flavor by using your favorite seasoning; or try different seasonings when cooking chicken. To complete meal, add additional fruit, vegetables and a glass of milk. Serves 6
* To quickly cook raw chicken for this recipe, cut into bite-size pieces boneless skinless chicken breasts. Heat medium skillet with 1-2 tablespoons oil, add chicken and stir fry until cooked through. This is a nice recipe to use left-over cooked chicken.
** Try substituting a variety of frozen vegetable medleys for a nice variation.
*** For variation, drop puffs on cookie sheet and bake separate from filling. Heat filling, either in the microwave or covered in the oven. When ready to serve, transfer cooked cream puffs to the top of the cooked filling. This method will result in a more golden brown and taller puff.
For nutrition analysis go to www.dairycouncilutnv.org
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Quick Tip
When a recipe calls for “cooked chicken” what are your options?
* boil, broil, bake or pressure
* deli roasted chicken
* thick sliced deli chicken
* canned chicken
* quick stir fry raw chicken
* use leftover chicken
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