Hot Chicken Salad in Puff Pastry recipe

Ingredients:
8 oz cooked chicken breasts, chopped
2 x ribs
celery, chopped
1 x onion, chopped
1/2 cup mushrooms, sliced
3
tbl chopped pimentos
1/4 cup sliced almonds, toasted
3 x hard cooked
eggs, chopped
1 cup mayonnaise
2 cup cream of chicken soup
1/2
cup Cheddar cheese, shredded
1/2 tsp chicken soup base
2 tbl curry
powder
1 1/2 tsp Cavender's Greek Seasoning
Freshly ground
pepper, to taste
8 x puff pastry shells

Procedures:
Combine the chicken,
celery, onion, mushrooms, pimentos, almonds, eggs, mayonnaise, soup, cheese,
soup base, curry powder, Greek seasoning and pepper in a bowl; mix
well.
Spoon into an ungreased 9x13-inch baking pan.
Bake at 350
degrees for 30 minutes or until hot and bubbly.
Bake the puff pastry
shells using package directions.
Fill the shells with the hot chicken
mixture.
Serve immediately.
Note:
We have served this for years as
a bridal brunch entree with our Fresh Spinach Salad. (see recipe) It's fun
to cut the puff pastry top out with a heart shaped cookie cutter.