Patty Shells

Name: Patty Shells
Ingredients: 6 patty shell vol-au-vent cases; 2 (10 ounce) cans condensed cream of mushroom soup (campbells); 4 chicken breasts, cubed; 1 large white onion, diced; 2 carrots, diced; 2 celery ribs, diced; 12 mushrooms, 1/4 'd; 1 cup frozen corn; 1 cup frozen peas; 1/2 teaspoon poultry seasoning; 1 teaspoon salt; 1 tablespoon fresh ground black pepper

12 ingredients

11 steps

Ingredients

6 patty shell vol-au-vent cases
2 (10 ounce) cans condensed cream of mushroom soup (campbells)
4 chicken breasts, cubed
1 large white onion, diced
2 carrots, diced
2 celery ribs, diced
12 mushrooms, 1/4 'd
1 cup frozen corn
1 cup frozen peas
1/2 teaspoon poultry seasoning
1 teaspoon salt
1 tablespoon fresh ground black pepper

Directions

1

Bake patty shells according to the package.
2

Sweat onions on medium heat until translucent in cast iron pot or skillet.
3

Add chicken and cook for five minutes.
4

Add celery, carrots, and mushrooms and cook on med-high heat for five minutes.
5

Add corn and peas and mix through.
6

Add cream of mushroom soup and mix through.
7

Add one and a half cans warm water.
8

Bring to a boil, cook for five minutes (add water if it becomes to thick).
9

Stir in poultry seasoning, salt, and pepper.
10

Serve spooned into patty shells and over white rice.
11

Open a bottle of white (or red, or both) wine.