Dena Burnett – Quick Chicken Vol au vents

Heat a 440g Heinz condensed Mushroom soup with 2 cups diced cooked chicken stir in 2 tablespoons cream spoon into heated vol-au-vent cases and serve

Maria Garton – Chicken Vol au vents

2 single breast chicken fillets
30 g Sun dried tomatoes in oil well drained and sliced finely
1 cup sliced spring onions
100g sliced button mushrooms
150ml light sour cream
2 tablespoons mayonnaise
8 tablespoons chopped parsley
Salt and pepper to taste

Slice chicken breasts into small pieces heat one tablespoon dried tomato in a non-stick frypan add chicken until well cooked (cook quickly) stir in the rest of the tomatoes spring onions mushrooms and sour cream – cook until liquid reduces and thickens
Remove from heat stir in mayonnaise chopped parsley and salt and pepper to taste Spoon into vol-au-vent cases and cook as directed

Liz Lethaby – Chicken Vol au vents

To a basic savoury white sauce add 1 teaspoon each of Maggi Chicken stock and Maggi Green Herb stock Then add 250gms chopped cooked chicken meat Mix well and spoon into cases To serve heat in oven 10 – 15 mins
Makes 12

Maureen Johnson  - Favourite Chicken Vol au vents

60mm cases
1 can Campbells concentrated chicken soup
1 cooked chicken breast (chopped into small pieces)
½ cup corn kernels
Chopped canned peach slices(optional)

Mix together and spoon into cases Can also be served in larger 100mm cases with a salad for lunch – just add more cooked chicken breast corn and peaches