Chicken-and-White Cheddar Casserole

Southern Living
This recipe easily doubles to serve four. You can bake puff pastry shells the day before. Remove tops and reheat on a baking sheet at 350° for five minutes.
Makes 2 servings


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1 (10-oz.) package frozen puff pastry shells
1 tablespoon butter
1/3 cup chopped cooked chicken
1 tablespoon chopped green onions
4 large eggs, lightly beaten
1/4 cup extra-sharp white Cheddar cheese
Dash of paprika
Garnish: chopped green onions


Prep: 25 Minutes
Bake: 20 Minutes
Cook: 6 Minutes

1. Bake 4 pastry shells according to package directions. Reserve remaining shells for another use.

2. Melt butter in a medium-size nonstick skillet over medium heat; add chicken and green onions. Sauté 2 minutes or until green onions are tender. Add eggs, and cook, without stirring, 1 to 2 minutes or until eggs begin to set on bottom. Gently draw cooked edges away from sides of pan to form large pieces. Cook, stirring occasionally, 1 to 2 minutes or until eggs are thickened and moist. (Do not over stir.) Gently fold in Cheddar Cheese Sauce.

3. Spoon egg mixture into prepared pastry shells. Sprinkle with cheese and paprika. Garnish, if desired. Serve immediately.

Created date

October 2008