Vol Au Vent - cooking recipe

Ingredients

1 breast of chicken, cooked
1 can cream of mushroom soup
1 cream of chicken soup
1 box (6) Pepperidge Farm pastry shells (frozen section)

Preparation

Bake the pastry shells in the oven as shown on the box.
On the stove in a pot, empty the can of chicken and mushrooms, adding 1/2 to 3/4 of the can of milk.
Cut the chicken up in pieces, adding it to the pot.
Stir everything together.
Heat it up on low to medium for a few minutes.
Pour on top of the hot pastry shells.
Serve with mashed potatoes and any kind of vegetables. Kids love it! Serves 3 to 5 persons.