Quick And Easy Chicken Dijon In Pastry Shells

• 1 pkg. (10 oz.) Pepperidge Farm frozen pastry shells
• 2 Tbsp. margarine
• 1 lb. skinless, boneless chicken breast, cut into strips
• 1 1/2 c. broccoli flowerets
• 1 1/2 c. sliced mushrooms
• 1 can Campbell's condensed cream of chicken and broccoli soup
• 1/4 c. milk
• 2 Tbsp. Dijon mustard

1. Prepare pastry shells according to package directions. Meanwhile, in skillet over medium-high heat, in 1 tablespoon hot margarine, cook half of the chicken until browned, stirring often. Remove; set aside.
2. Repeat with remaining chicken.
3. Reduce heat to medium.
4. Cook broccoli and mushrooms until tender and liquid is evaporated, stirring often.
5. Stir in soup, milk and mustard.
6. Heat to boiling.
7. Return chicken to skillet.
8. Heat through, stirring occasionally.
9. Spoon over pastry shells.
10. Serves 6.

frozen pastry shells, margarine, skinless, broccoli flowerets, mushrooms, campbells condensed cream of chicken, milk, mustard

Taken from www.cookbooks.com/Recipe-Details.aspx?id=437281 (may not work)