Chicken-And-White Cheddar Casserole

1. 1

   Bake 4 pastry shells according to package directions. Reserve remaining shells for another use.

2. 2

   Melt butter in a medium-size nonstick skillet over medium heat; add chicken and green onions. Saute 2 minutes or until green onions are tender. Add eggs, and cook, without stirring, 1 to 2 minutes or until eggs begin to set on bottom. Gently draw cooked edges away from sides of pan to form large pieces. Cook, stirring occasionally, 1 to 2 minutes or until eggs are thickened and moist. (Do not over stir.) Gently fold in Cheddar Cheese Sauce.

3. 3

   Spoon egg mixture into prepared pastry shells. Sprinkle with cheese and paprika. Garnish, if desired. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.