Chicken and Gouda in Pastry Shells
Portion Size: ½ cup over 1 pastry shell
Ingredients: Yields: 12 servings
| Ingredients | Notes: |
| 1 (10 ounce) package Puff Pastry Shells | Or use toasted English muffins or bread |
| 1 tablespoon olive oil | |
| 1 small onion | Wash, trim and chop |
| 1 teaspoon garlic powder | |
| 2 lbs. fresh cooked diced chicken | |
| 1 cup frozen peas, thawed | |
| 1 can fat free evaporated milk | |
| 2 (8oz.) light cream cheese | |
| 2 eggs, beaten | |
| 8 oz. Smoked Gouda Cheese | Shredded |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Bake the pastry shells according to the package directions | Remove from the baking sheet and cool on a wire rack |
| 2 | Heat the oil in a 10-inch skillet over medium heat. Cook chicken until lightly browned. | Cook until internal temperature reaches 165° F for 15 seconds. |
| 3 | Add the onion and garlic powder. | Cook for about 5 minutes or until tender |
| 4 | In a large bowl whip, cream cheese, evaporated milk, eggs and Gouda Cheese. | |
| 5 | In a large skillet with chicken over low heat add cheese mixture, heat to a slow boil. (Stir frequently) Reduce the heat to low. Add peas and heat through. | Cook for 5 minutes. |
| 6 | Spoon about 1/2 cup of the chicken mixture in each shell. Serve immediately. |
Posted in Chicken Dinner Recipes
