Chicken and Mushroom Vols-au-Vent
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 20m
- Ready In: 30m
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(5 / 5)
1 People rated this recipe
Chicken and mushroom vols-au-vent. Very easy and delicious dish baked in an oven. Belongs to Fine French cuisine.
- 2 chicken bouillon cubes, crumbled
- 1/4 cup (60 g) sour cream
- 16 oz (480 g) can macaroni chicken supreme
- 8 oz (240 g) can mushrooms, drained
- 4 ready-baked vol-au-vent cases
In a mixing bowl, combine crumbled bouillon cubes and sour cream. Mix well.
Stir in drained mushrooms and macaroni chicken supreme. Stir well. Place mixture in the vol-au-vent cases.
Transfer cases to baking sheet. Preheat oven to 350 F (175 C).
Bake in preheated oven for 15-20 minutes.