Loved this recipe, as did my whole family. My husband is ""the Chef"" and has made Beef Wellington to die for several times. I decided it was my turn. I used cooked, store-bought rotisserie chicken (which is very salted) and Whipped Cream Cheese. Added more Cream Cheese, Sage, and Thyme than called for and just a spit of Kosher Salt. Did my best with the thawed frozen pastry sheet, but I lack experience, so did not make perfect 7 inch squares. Nonetheless, the end result was AMAZING! The flavors were so perfect, yet delicate... just incredibly delicious. I will make this as my signature dish whenever company comes for dinner. Even better than my husbands ""Beef Wellington""-- which is worthy of pictures. This recipe produced absolutely perfect results, and was so easy. Not only beautiful in presentation, but the flavors of all the onions, garlic, parsley, cheese, etc. were astoundingly apparent. Rich and filling, this is the BEST thing I have ever made from a website recipe--- by far!!!

Fantastic!!! I made 32 of these little bundles for a bridal shower and it was a huge hit. I adjusted the recipe just a little because of non mushroom eaters. Instead, I used artichoke hearts canned in water, chopped and sauted with the onions. When cooled I added some parmesian cheese. I did not add the sage or thyme, don't like them and it was not missed. I cooked chicken breast seasoned with rosemary, olive oil, garlic salt, and pepper. The rest of the recipe I kept the same. I even made these a few days ahead of time and froze them. That morning I thawed them and re-baked them for 20min and they were as fresh and crisp as the first day I baked them.

Just a note the directions for adding parsley are at the end of the first paragraph. This was very good. I tweaked it a little by adding extra spice (I am from Loiuisiana). I used boneless, skinless thigh meat. I also added half a slice of swiss cheese on top of the chicken and made a wellington sauce on the side. Very good.

This recipe was excellent! Everyone loved it! Very flavorful, easy to prepare and assemble and delicious! The recipe doesn't state where the parsley is to go, but I assumed it is to be mixed into the cream cheese mixture so that's what I did. The only substitution I had was I swapped out the puff pastry for store-bought pie crust (because I didn't have puff pastry on hand at the time) and it was delicious and very flaky. I can imagine the puff pastry would be even more light and flaky. This recipe is definitely a keeper!

Where do you put the parsley? My family didn't enjoy this very much.....I was very excited to try it, but NO ONE would finish their plates. Next time I'm going to use pesto, cream cheese and the puff pastry.

This Wellington is by far the best and easiest wellington i have made. My son is a fairly picky eater and he ate it right up. Wonderful

this is the best wellington I've ever made it came together so quick and everyone loved it. The taste is just as good as when you go out to eat. I have impressed people with the recipe.