Creamed Chicken In Pastry Shells

• 2 packages (10 ounces each) frozen pastry shells
• 2 celery ribs, finely chopped
• 1 medium onion, chopped
• 2 tablespoons chopped green pepper
• 6 tablespoons butter, divided
• 6 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 3 cups milk
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 4 cups cubed cooked chicken
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1 jar (2 ounces) diced pimientos, drained
• 1/2 cup grated Parmesan cheese
• 1/2 cup sliced almonds

1. Bake pastry shells according to package directions; set aside. In a skillet, saute the celery, onion and green pepper in 1 tablespoon butter for 10 minutes or until tender. Remove from the heat and set aside.
2. In a large saucepan, melt the remaining butter over medium heat. Stir in flour and salt until smooth. Gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in soup until blended. Add the chicken, mushrooms, pimientos and sauteed vegetables; mix well.
3. Transfer to a greased 3-qt. baking dish. Sprinkle with Parmesan cheese and almonds. Bake, uncovered, at 350u0b0 for 20-25 minutes or until bubbly. Spoon into pastry shells.

pastry shells, celery, onion, green pepper, butter, allpurpose, salt, milk, condensed cream, chicken, mushroom stems, pimientos, parmesan cheese, almonds

Taken from www.tasteofhome.com/recipes/creamed-chicken-in-pastry-shells/ (may not work)