1 (17 1/4 oz.) pkg. frozen puff pastry
2 cooked chicken breasts (skinned and boned)
2 tbsp. peanut oil
1/4 c. chopped onion
1/4 c. chopped mushrooms
1/2 c. sour cream
1 1/2 tsp. prepared mustard
1/2 tsp. garlic salt
3/4 tsp. salt
1/4 tsp. pepper
1/4 lb. Monterey Jack cheese

Thaw pastry sheets until flexible. Chop chicken into small bite-size pieces. In oil, saute onions and mushrooms for 3-4 minutes. Mix together sour cream, mustard and seasoning and add to onions and mushrooms.

Cut each pastry sheet in 1/2 and place mound of 1/4 of the chicken in center of each sheet. Spoon skillet mixture over chicken. Slice cheese and place on top of sauce. Bring ends of puff pastry together over chicken and fold twice. Crimp sides of pastry to seal chicken mixture inside. Place on lightly greased cookie sheet and bake at 350 degrees for 20-25 minutes or until richly brown.