1 box long grain and wild rice mix (rice-a-roni or uncle ben's)
2 c. cooked chicken, canned, leftover, or rotisserie
1/2 can cream of mushroom soup (or all)
1/3 c. chopped green onions
1/3 c. diced red bell pepper
1/3 c. diced celery
1/3 c. chopped fresh parsley
1/3 c. chopped slivered almonds
1 c. sliced fresh mushrooms (optional)
1/4 c. milk (maybe add a little more)
Prepare puff pastry shells, thawed and baked according to directions.
On stove: prepare rice according to package, add mushrooms, nuts
In side bowl: mix chicken, green onion, cream of mushroom, add remaining ingredients, then add it all to the pan on stove. Mix well and heat through. Fill pastry shells with rice mix. Garnish with chopped fresh parsley and grated swiss or parmesan cheese.
From Lori Bennett, Thanksgiving Point cooking class