Chicken-and-White Cheddar Casserole

Ingredients

• 1 tablespoon butter 
• 2 servings cheddar cheese sauce 
• 0.3 cup meat from a rotisserie chicken cooked chopped
• 4 large eggs lightly beaten
• 1 tablespoon green onions chopped
• 2 servings garnish: green onions chopped
• 1 Dash paprika 
• 10 oz puff pastry shells frozen
• 0.3 cup cheddar cheese white extra-sharp

Equipment

• frying pan
• oven

Directions

1. Bake 4 pastry shells according to package directions. Reserve remaining shells for another use.
2. Melt butter in a medium-size nonstick skillet over medium heat; add chicken and green onions. Saut 2 minutes or until green onions are tender.
3. 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.
4. Spoon egg mixture into prepared pastry shells.
5. Sprinkle with cheese and paprika.
6. Garnish, if desired.
7. Serve immediately.