Patty Shells

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 3
• 6 patty shell vol-au-vent cases
• 2 (10 ounce) cans condensed cream of mushroom soup (campbells)
• 4 chicken breasts, cubed
• 1 large onion, diced
• 2 carrots, diced
• 2 celery ribs, diced
• 12 mushrooms, 1/4 'd
• 1 cup frozen corn
• 1 cup frozen peas
• 1/2 teaspoon poultry seasoning
• 1 teaspoon salt
• 1 tablespoon fresh ground black pepper

Recipe

• 1 bake patty shells according to the package.
• 2 sweat onions on medium heat until translucent in cast iron pot or skillet.
• 3 add chicken and cook for five minutes.
• 4 add celery, carrots, and mushrooms and cook on med-high heat for five minutes.
• 5 add corn and peas and mix through.
• 6 add cream of mushroom soup and mix through.
• 7 add one and a half cans warm water.
• 8 bring to a boil, cook for five minutes (add water if it becomes to thick).
• 9 stir in poultry seasoning, salt, and pepper.
• 10 serve spooned into patty shells and over rice.
• 11 open a bottle of (or red, or both) wine.