Oriental Chicken In Puff Pastry - cooking recipe

Ingredients

1 pkg. frozen broccoli spears
1/4 c. plus 2 Tbsp. Jiffy baking mix
1 tsp. ground ginger
2 cans chicken broth
1/4 c. margarine
1/2 tsp. garlic powder
3 Tbsp. lemon juice
2 c. cooked and cut up chicken
1 c. (8 oz.) sliced water chestnuts, drained
1 c. (4 oz.) mushroom pieces
1 (2 oz.) jar diced pimentos, drained
1 box Pepperidge Farm puff pastry shells

Preparation

Prepare puffed pastry according to box.
Cook broccoli as directed.
Drain and cut up; set aside.
Melt margarine in 3-quart saucepan and stir in baking mix, ginger and garlic.
Cook over low heat, stirring constantly, until smooth and bubbly. Remove from heat; stir in broth and lemon juice.
Heat to boiling, stirring constantly.
Boil and stir 1 minute; reduce heat.
Stir in broccoli and remaining ingredients. Heat through.
Fill puff pastries with chicken mixture. Serve with a side dish of rice. Makes 6 servings.