Chicken and Mushroom Vols-au-Vent
- Servings : 4
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 30m
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- 2 chicken bouillon cubes,crumbled
- 1/4 cup (60 g) sour cream
- 16 oz (480 g) can macaroni chicken supreme(If macaroni chicken supreme in not available,use the equal quantity(2 cups) of fresh skinless and boneless chicken in 1¼ cups white sauce)
- 8 oz (240 g) can mushrooms,drained
- 4 individual 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.