Chicken Dijon In Pastry Shells
- 1 pkg. (10 oz.) Pepperidge Farm frozen puff pastry shells
- 2 Tbsp. margarine
- 1 lb. skinless, boneless chicken breasts, cut into strips
- 1 1/2 c. broccoli florets
- 1 1/2 c. sliced mushrooms (optional)
- 1 can Campbell's condensed new cream of chicken and broccoli soup
- 1/4 c. milk
- 2 Tbsp. Dijon-style mustard
- Prepare pastry shells as directed on package.
- In a skillet over medium-high heat, melt margarine and cook half of chicken until browned; stir often.
- Remove and cook remaining chicken. Reduce heat to medium-low, add 1 tablespoon margarine, cook broccoli and mushrooms until tender and liquid has evaporated, stir often.
- Stir in soup, milk and mustard.
- Heat to boiling. Return chicken to skillet.
- Heat through, stirring occasionally. Spoon over pastry shells.
- Serves 6.
frozen puff pastry shells, margarine, skinless, broccoli florets, mushrooms, campbells condensed new cream of chicken, milk, mustard
Taken from www.cookbooks.com/Recipe-Details.aspx?id=396008 (may not work)