Chicken a la King

Last night we had Paul & Megan over for dinner, & I decided to make Chicken a la King. I was a kid the last time I had this! I served it with sides of potato wedges & corn. The puff pastry shells make it look nice & fancy for serving, but the whole thing is SO simple to make :)

Chicken a la King
Serves 4
½ cup finely chopped onion
2 T. butter
8 oz. cream cheese
1 can condensed cream of mushroom soup
1½ cups diced, cooked chicken
1 can (4oz or fresh) mushrooms
1 jar (2oz) drained pimento
¼ cup finely chopped green pepper
2 T. dry sherry
½ tsp. salt
¼ tsp. pepper

-Cook onion in butter in a large heavy pan; add cheese & soup.
-Cook slowly, stirring constantly, until cheese is melted & mixture is smooth.
-Stir in remaining ingredients; heat.
-Serve in baked pastry shells. (Pepperidge Farm… in the freezer section)

*Can make ahead, refrigerate, then heat in crock pot for serving

I forgot to take a picture! Here is what to look for in the grocery store when buying the puff pastry shells...

Chicken a la King