ENTERTAINING

Chicken and Mushroom Vol Au Vents

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Serves: 0
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Reviews: 3 (see all)
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Ingredients

  • 1 large barbecued chicken
  • 420g 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

Directions

  1. 1. Remove and discard skin and bones from chicken. Coarsely chop chicken.
  2. 2. Combine chicken, undiluted soup, corn, capsicum and paprika in a large bowl.
  3. 3. Place vol au vent cases onto baking paper-lined oven trays. Spoon chicken mixture into cases and sprinkle with cheese.
  4. 4. Cook, uncovered, in a moderate oven (180C) for about 20 minutes or until cheese is melted and lightly browned.
  5. 5. Season vol-au-vents with salt and pepper. Serve with a salad
  6. Note
  7. 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.
  8. Source:New Idea

Community

ADD A REVIEW
  • "Thanks John I will try it .Thank you for finding it for me. ..."

    banksy
  • "I love simple entertaining recipes! My mum use to make these with tin crab meat, instead of chicken. I really liked sprinkling the top with the salt and pepper - simple and clever. ..."

    TasteBuds
  • "I love simple entertaining recipes! My mum use to make these with tin crab meat, instead of chicken. I really liked sprinkling the top with the salt and pepper - simple and clever. ..."

    TasteBuds