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ually blend in chicken broth and cream. Bring to boil, cook and stir for 1 minute. Blend in chicken, parsley and paprika. Pour into a 9-inch pastry-lined pan. Place top crust over filling, turning edges under; press to seal. Cut slits on top to allow steam to escape. Place a strip of foil around edge to prevent overbrowning. Bake at 425 degrees for 20 minutes; remove foil. Continue to bake until golden brown, about 15 minutes. Serve with mixed green salad, if desired. Makes 6 to 8 servings.
Souffle Stuffed Mushrooms
1 lb. medium-sized fresh mushrooms (about 25)
93.0%