Chicken Dijon in Pastry Shells

• 1 (10 ounce) package puff pastry shells
• 2 tablespoons butter
• 1 lb boneless chicken breast, cut into strips
• 1 12 cups broccoli florets
• 1 12 cups sliced mushrooms
• 1 (10 3/4 ounce) can cream of chicken and broccoli soup
• 14 cup milk
• 2 tablespoons Dijon mustard

1. Prepare pastry shells according to package directions.
2. In skillet over med-high heat, in 1 tbsp butter cook 1/2 of the chicken till browned, stirring often.
3. Remove cooked chicken and set aside.
4. Repeat with remaining chicken.
5. Reduce heat to medium.
6. In same skillet, in remaining 1 tablespoons.
7. butter cook broccoli and mushrooms until tender and liquid is evaporated, stirring often.
8. Stir in soup, milk and mustard heat till boiling.
9. Return chicken to skillet.
10. Heat through, stirring occasionally.
11. Spoon over pastry shells.
12. It is also really good served over slices of good crusty french bread.

pastry shells, butter, chicken breast, broccoli florets, mushrooms, cream of chicken and broccoli soup, milk, mustard

Taken from www.food.com/recipe/chicken-dijon-in-pastry-shells-82168 (may not work)