Chicken and Mushroom Vol Au Vents
- Serves:
- 4
Ingredients
1 large barbecued chicken420g can cream of mushroom condensed soup
125g can corn kernels, drained
1 red capsicum, finely chopped
1/2 teaspoon paprika
8 large vol au vent cases
1/3 cup grated tasty cheese
salt and pepper, to taste
salad, to serve
Method
1. Remove and discard skin and bones from chicken. Coarsely chop chicken.
2. Combine chicken, undiluted soup, corn, capsicum and paprika in a large bowl.
3. Place vol au vent cases onto baking paper-lined oven trays. Spoon chicken mixture into cases and sprinkle with cheese.
4. Cook, uncovered, in a moderate oven (180C) for about 20 minutes or until cheese is melted and lightly browned.
5. Season vol-au-vents with salt and pepper. Serve with a salad.Notes
When entertaining, spoon the Filling into small vol-au-vent cases and serve as a savoury. For a change, creamy pumpkin, asparagus or chicken soup can be substituted for the mushroom soup. And drained canned salmon or tuna make a tasty alternative to the chicken.
- Source:
- New Idea
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