Chicken and Mushroom Vol-au-Vents
Ingredients
1 Packet Knorr Chicken & Mushroom Soup
250ml Cream or milk
500g Cooked diced chicken
200 Cooked sliced mushrooms
6 King size frozen vol-au-vent cases
250ml Cream or milk
500g Cooked diced chicken
200 Cooked sliced mushrooms
6 King size frozen vol-au-vent cases
Method
1. Bake the vol-au-vents cases as directed on packet.2. Make the soup to recipe using only 1 pint (570ml) of water and the milk or cream, not the recommended 1½ pints (850ml) this gives the sauce a nice texture.
3. Add the cooked chicken and mushrooms to the soup. Mix together and simmer for 3 minutes.
4. Remove the tops from the cooked vol-au-vont cases.
5. Fill them with the mixture and cover with the top.
Serving Suggestion: Serve with a green salad.
