Chicken a la king

MAKES 8 (1/3-cup) SERVINGS

1 (10-ounce) box frozen puff pastry shells

2 tablespoons butter

1/2 cup finely chopped onion

1 (8-ounce) package cream cheese, softened, diced

1 (103/4-ounce) can condensed cream of mushroom soup

1-1/2 cups diced, cooked chicken

1 (4-ounce) can mushrooms, undrained

1 (2-ounce) jar chopped pimiento, drained

1/4 cup finely chopped green pepper

2 tablespoons dry sherry

1/4 cup water

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Bake puff pastry shells according to package directions. Remove from oven and set aside.

Melt butter in a medium, heavy saucepan over medium heat; add onions and saute until soft and translucent, about a minute. Add cream cheese and cream of mushroom soup. Cook slowly, stirring constantly, until cheese has melted and mixture is smooth, about 12 to 15 minutes. Stir in chicken, mushrooms, pimiento, green pepper, sherry, water, salt and pepper.

Continue cooking over low heat until all ingredients are heated through, about 10 to 12 minutes. If mixture seems too thick, add additional water or sherry until desired consistency is reached.

Gently remove lid from each reserved shell using a sharp knife. Place one shell on a dinner plate and fill with hot chicken mixture (will spill out of shell and run over sides), place lid on top and serve hot.

Cynthia Johnston, Oregon

Nutrition facts per serving: 463 calories, 33 g fat, 13 g saturated fat, 62 mg cholesterol, 26 g carbohydrates, 15 g protein, 560 mg sodium, 2 g fiber