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.

Lyda Burnette
Recipe by Southern Living November 2008

Gallery

Recipe Summary

prep:
25 mins
bake:
20 mins
cook:
6 mins
total:
51 mins
Yield:
Makes 2 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bake 4 pastry shells according to package directions. Reserve remaining shells for another use.

    Advertisement
  • 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.

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