1 pkg. Pepperidge Farm puff-pastry shells
3 whole chicken breast, split, boned and skinned
3 tbsp. butter
2 tbsp. white wine
1/2 lb. mushrooms, sliced
3 green onions, finely chopped
2 stalks celery, finely chopped
Easy Wellington Sauce

Thaw patty shells for 2 hours. Saute chicken breast in 2 tablespoons butter until lightly brown. Add wine. Cook until wine evaporates. Chill breasts.

Saute vegetables in 1 tablespoon butter until crisp and tender. Chill vegetables.

To assemble Wellingtons: Roll out thawed patty shell on floured board. Form an 8 inch circle with each shell. Place 2 tablespoons vegetables on each shell. Set chicken breast on top. Enclose in pastry. Place Wellingtons with folded side down on ungreased rimmed baking sheet. Cover and chill.

To cook: Heat oven to 425 degrees. Shortly before serving, place pan uncovered on the lowest rack. Bake 10 minutes. Move pan to highest rack and bake 8 to 10 minutes more, or until pastry is golden brown. Serve at once with sauce.

EASY WELLINGTON SAUCE:

1 envelope Knorr's Hollandaise sauce mix
3/4 c. milk
1 tbsp. white wine
3 tbsp. Swiss cheese

Blend sauce mix with wine and milk. Cook and stir until smooth. Add cheese and stir until blended.