Broccoli Chicken Cups

• 2 12 cups diced cooked chicken breasts
• 1 (10 3/4 ounce) can reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
• 1 cup chopped frozen or fresh broccoli, chopped
• 2 small plum tomatoes, seeded and chopped
• 1 small carrot, grated
• 1 tablespoon Dijon mustard
• 1 garlic clove, minced
• 14 teaspoon black pepper
• 1 sheet frozen puff pastry, thawed
• 14 cup grated parmesan cheese

1. In a large bowl, combine the first 8 ingredients, set aside.
2. On a lightly floured surface, roll pastry into a 12x9" rectangle.
3. Cut lengthwise into lenghtwise into 3 strips and widthwise into 4 strips.
4. gently press pastry squares into muffin cups coated with cooking spray.
5. Spoon mixture into pastry cups.
6. Sprinkle with parmesan.
7. Bake at 375F for 25- 30 minutes or until golden brown.
8. Serve warm.

chicken breasts, condensed cream, fresh broccoli, tomatoes, carrot, mustard, garlic, black pepper, pastry, parmesan cheese

Taken from www.food.com/recipe/broccoli-chicken-cups-288269 (may not work)