6 puff pastry shells -- frozen 2 cups white sauce -- prepared as -- directed 1/2 cup chicken broth -- prepared as -- directed 2 tablespoons sherry 2 cups chicken -- cooked and cubed 1 freezer container -- quart Stir chicken broth and sherry into warm white sauce. Add chicken meat, cooked a nd cubed. To freeze: pour sauce into freezer container. Freeze. Bundle with: fr ozen puff-pastry shells. To prepare: Bake pastry shells as directed. Place froz en sauce into saucepan, and reheat gently on top of stove, stirring occasionall y. Add 1 tablespoon water or stock if necessary. To serve, spoon hot sauce into puff-pastry cases; serve. Serving Ideas : Ratatouille, Spinach Salad and Frenc h Bread NOTES : A fine luncheon dish— or try this as an appetizer! busted by sooz
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