Recipe
Ingredients
-
1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
-
2 tablespoons butter
-
1 pound skinless, boneless chicken breast halves, cut into strips
-
1 1/2 cup broccoli florets
-
1 1/2 cup sliced mushrooms(about 4 ounces)
-
1 can (10.5 ounces) Campbell’s® Condensed Cream of Chicken Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
-
1/4 cup milk
-
2 tablespoons Dijon-style mustard
Directions
Heat 1 tablespoon butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned and cooked through, stirring often. Remove the chicken from the skillet.
Heat the remaining butter in the skillet over medium heat. Add the broccoli and mushrooms and cook until the vegetables are tender, stirring occasionally.
Stir the soup, milk and mustard in the skillet and heat to a boil. Return the chicken to the skillet and cook until the mixture is hot and bubbling. Spoon the chicken mixture into the pastry shells.
Watch a how-to demonstration of this recipe technique.
Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.
More Recipes
-
Apple Strudel
-
Apple Walnut Tassies
-
Vegetable Cheese Strudel
-
White Pepperoni Pizza Puff Minis
-
Chopped Caesar Salad with Puffed Croutons
-
Chocolate Mousse Napoleons
-
Chocolate-Dipped Shell Sundaes
-
New England Clam Chowder Cups
-
Berry Crumb Tarts
-
Philly Cheesesteak Rolls
-
Puff Pastry-Wrapped Jumbo Shrimp
-
Puff Pastry Strawberry and Cream Napoleons
-
Puff Pastry Chicken & Caponata Sandwiches
-
Pizza Turnovers
-
Superstars
-
Red Potato-Corned Beef Hash and Eggs in Puff Pastry Shells
Comments & Ideas
Have a unique twist on this recipe or comment you’d like share? We may feature your twist on our homepage. We’ll include your first name, last initial and profile picture from Facebook.
Comments
Share Your Twist!
How do you make this recipe your own?