1 pkg. Pepperidge Farms Puff Pastry shells 1/2 lb. diced cooked chicken (or 1/2 lb. medium shrimp, shelled and diveined) Alfredo sauce, purchased and warmed or make your own
1/2 c. butter
8 oz. cream cheese, cubed (low-fat neutchetal)
1 c. milk
1/2-1 c. Parmesan cheese
1/2 t. garlic powder
Mix over low heat until smooth.
Bake pastry shells according to directions. Make alfredo sauce. Warm chicken or shrimp in sauce. Spoon into prepared shells. Garnish with fresh chopped parsley and grated parmesan cheese.
From Lori Bennett, Thanksgiving Point cooking class