Creamed Chicken in Pastry Shells

2 packages (10 oz. each)
frozen pastry shells
2 celery ribs, finely chopped
1 medium onion, chopped
2 tablespoons chopped
green pepper
6 tablespoons butter or
margarine, divided
6 tablespoons all-purpose flour
1⁄2 teaspoon salt
3 cups milk
1 can (10 3⁄4 oz.) condensed cream of mushroom soup, undiluted
4 cups cubed cooked chicken
1 can (4 ounces) mushroom stems and pieces, drained
1 jar (2 oz.) diced pimentos, drained
1⁄2 cup grated Parmesan cheese
1⁄2 cup sliced almonds

Bake pastry shells according to package directions; set aside. In a skillet, sauté celery, onion and green pepper in 1 tablespoon butter 10 minutes or until tender. Remove from heat and set aside.

In a large saucepan, melt remaining butter over medium heat. Stir in flour and salt until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in soup until blended. Add chicken, mushrooms, pimentos and sautéed vegetables; mix well.

Transfer to a greased 3-quart baking dish. Sprinkle with Parmesan cheese and almonds. Bake, uncovered, at 350 degrees, 20-25 minutes or until bubbly. Spoon into pastry shells.

Yield: 6 servings (2 shells each)