Betty's Creamed Chicken in Puffed Pastry Shells

Betty demonstrates how to make Creamed Chicken in Puff Pastry Shells. The Creamed Chicken is really delicious, and may be served over noodles, rice, or toast points, if you don't have puff pastry shells on hand.
Creamed Chicken in Puffed Pastry Shells
½ cup sliced almonds
¼ cup butter
8-ounce package of sliced fresh mushrooms, chopped somewhat finely
1/3 cup finely-chopped green bell pepper
1 medium onion, chopped finely
1/3 cup all-purpose flour
2 cups chicken broth
1 cup milk (you may use half-and-half for a creamier sauce.)
2 cups cooked chicken, chopped somewhat finely
½ teaspoon ground nutmeg
1/8 teaspoon ground black pepper
3 tablespoons sherry
2-ounce jar diced pimiento, drained
about 16 to 24 puff pastry shells, depending on how full they are filled
Heat ½ cup almonds on stove over low heat, stirring constantly until they are lightly browned. Set aside. Melt ¼ cup butter in a large skillet or Dutch oven over medium heat. Add an 8-ounce package of sliced fresh mushrooms, 1/3 cup chopped green bell pepper, and 1 medium chopped onion. Saute until soft. Add 1/3 cup flour and stir until smooth. Cook for 1 minute, stirring constantly. Add 2 cups chicken broth and 1 cup milk or half-and-half. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in 2 cups cooked chicken, ½ teaspoon nutmeg, 1/8 teaspoon black pepper, 3 tablespoons sherry, and a 2-ounce jar diced pimiento (drained). Add in the ½ cup toasted, sliced almonds. Return to medium heat and cook, just until heated through. Serve in puff pastry shells for a tasty and inviting meal. I hope you enjoy this Creamed Chicken in Puff Pastry Shells. Love, Betty ♥♥♥♥♥
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