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 shell...it's ready in just 35 minutes.
  • prep: 10 minutes
  • bake: 25 minutes
  • Serves: 6

Recipe

Ingredients

  • 1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells
  • 2 1/2 cups cubed boneless, skinless chicken breasts, cooked
  • 1/2 cup grape or cherry tomatoes, cut in half
  • 2 tablespoons shredded Parmesan cheese
  • 1/2 teaspoon grainy Dijon-style mustard
  • 1/4 teaspoon cracked black pepper
  • 1/2 teaspoon lemon juice(optional)
  • 1/3 cup prepared creamy Caesar salad dressing

Directions

  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.

Shells Recipe

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.

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

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

To recrisp Puff Pastry shells, place them in a 400° F oven for 5 minutes.

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

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