Creamy Caesar Chicken in a Shell


Having the girls over for lunch?  Why not serve this refreshing chicken salad elegantly presented in a flaky puff pastry's ready in just 35 minutes.

  • Prep: 10 minutes
  • Bake: 25 minutes
  • Serves: 6
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4 9



  • 1 pkg. (10 ounces) Pepperidge Farm® Puff Pastry Shells

  • 2 1/2 cups cubed cooked chicken

  • 1/2 cup grape or cherry tomatoes, cut in half

  • 2 tbsp. shredded Parmesan cheese

  • 1/2 tsp. grainy Dijon-style mustard

  • 1/4 tsp. cracked black pepper

  • 1/2 tsp. lemon juice (optional)

  • 1/3 cup prepared creamy Caesar salad dressing


  1. Prepare the pastry shells according to the package directions.

  2. Stir the chicken, tomatoes, cheese, mustard, black pepper and lemon juice, if desired, in a medium bowl.  Add the dressing and toss to coat.

  3. Divide the chicken mixture among the pastry shells.  Top with the pastry tops, if desired.

Watch a how-to demonstration of this recipe technique.


Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.


Place Puff Pastry shells on ungreased baking sheets with “top” facing up. Place pastry shells about 2 inches apart on baking sheet.

To ensure that Puff Pastry shells will rise evenly, score the sides horizontally with a small knife.

Unfilled baked Puff Pastry shells may be stored in an airtight container at room temperature for up to 2 days.

Always bake Puff Pastry shells in a preheated 425°F oven. Do not bake shells in a microwave or a toaster oven.


  • VIEW:
  • Grilling is a great way to retain the chicken juices.

  • Great tomatoes always improve a dish. Try to buy them at a local farmer’s market if you can.

On Social Media, Use #Puffpastry

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Submitted by:
Arthur H.
Date: 9/3/2008

5 star rating

"The shells collaped when reheated."

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