Chicken Long

• 2 chicken breasts
• 12 cup peas
• 1 (8 ounce) can cream of mushroom soup (condensed)
• 1 12 cups broccoli
• 1 cup carrot, sliced
• salt
• pepper
• 1 packaged puff pastry sheet
• 12 cup smoked gouda cheese, grated

1. Put chicken in a baking dish and cover with soup.
2. Bake at 350 for 20 minutes.
3. While chicken is baking, steam vegetables until tender.
4. Remove chicken and let cool until it can be handles.
5. Slice into 1/2 to 1 inch chunks.
6. Increase oven temperature to 450.
7. Mix vegetables with chicken.
8. Salt and pepper to taste.
9. Roll out pastry sheet and slick in half.
10. Scoop spoonfuls of chicken in a row down the middle of each half.
11. Sprinkle cheese over chicken and fold pastries over, sealing by pressing down edges with a fork.
12. Bake on ungreased cookie sheet 8-12 minutes.
13. (You may have enough extra filling left over to make 1 or 2 more pastries.
14. ).

chicken breasts, peas, cream of mushroom soup, broccoli, carrot, salt, pepper, pastry sheet, gouda cheese

Taken from www.food.com/recipe/chicken-long-150268 (may not work)