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

1. Prepare pastry shells as directed on package.
2. In a skillet over medium-high heat, melt margarine and cook half of chicken until browned; stir often.
3. 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.
4. Stir in soup, milk and mustard.
5. Heat to boiling. Return chicken to skillet.
6. Heat through, stirring occasionally. Spoon over pastry shells.
7. 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)