1 1/2 lbs. cooked chicken, cubed
1 c. dry white wine
1/4 c. snipped parsley
1/2 tsp. salt
2 tbsp. butter
2 c. fresh mushrooms, sliced
2 green onions, chopped
3 tbsp. butter
3 tbsp. flour
1/2 c. Half-N-Half
1 c. Swiss cheese, shredded

In a small saucepan, boil wine, parsley, and salt for 2 minutes. Strain and reserve wine. Heat 2 tablespoons butter in a 3 quart saucepan until melted. Stir in mushrooms and green onions; cook until tender 5 to 6 minutes. Remove from pan. Add 3 tablespoons of butter. Heat until melted. Stir in flour; cook over low heat, stirring constantly until smooth and bubbly. Stir in reserved liquid; cook and stir 1 minute. Stir in Half-N-Half, chicken, mushrooms, onions, and Swiss cheese. Heat until hot. Bake Pepperidge Farm pastry shells according to package directions. Remove top of shell; fill with chicken mixture, and replace top. Serves 6.