Chicken And Peppers In Pastry Cups

• 2 Tbsp. oil
• 1 lb. boneless skinless chicken breast, cut into thin strips
• 1 green pepper, cut into thin strips
• 1 red pepper, cut into thin strips
• 1 can (10 oz) condensed cream of mushroom soup
• 1/4 cup milk
• 2 Tbsp. Dijon mustard
• 1/2 tsp. dried oregano leaves
• 6 pastry shells, cooked

1. Brown chicken in oil in frypan over medium-high heat, until no longer pink.
2. Add peppers and cook about 3 minutes.
3. Stir IN soup, milk, mustard and oregano, reduce heat to low and heat through.
4. Spoon into cooked pastry shells.

oil, boneless skinless chicken breast, green pepper, red pepper, condensed cream, milk, mustard, oregano, pastry shells

Taken from www.kraftrecipes.com/recipes/chicken-peppers-in-pastry-cups-87283.aspx (may not work)