Cheddary Chicken & Broccoli in Pastry

With a minimum of effort, you can have old-fashioned goodness in every bite when you serve these chicken and broccoli-filled Pepperidge Farm® Puff Pastry Shells topped with shredded Cheddar and crushed croutons.
  • prep: 35 minutes
  • cook: 5 minutes
  • total: 40 minutes
  • Serves: 6

Recipe

Ingredients

  • 2 cans (10.5 ounces each ) Campbell’s® Chicken Gravy
  • 1 tablespoon lemon juice
  • 2 cups frozen broccoli cuts, thawed
  • 2 cups cubed cooked chicken
  • 1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
  • 1/2 cup shredded Cheddar cheese
  • 1/2 cup seasoned croutons, crushed (optional)

Directions

  1. Heat the Campbell's® Chicken Gravy, lemon juice, broccoli and chicken in a 3-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally.

  2. Spoon the chicken mixture into the Pepperidge Farm® Puff Pastry Shells.  Sprinkle with the cheese and crushed croutons, if desired.

Shells Recipe

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.

Always bake Puff Pastry Shells in a preheated 425° F oven. Do not bake Shells in a microwave or a toaster oven.

Place Puff Pastry Shells on ungreased baking sheets with “top” facing up. Place Shells about 2 inches apart on baking sheet.

To recrisp Puff Pastry shells, place them in a 400° F oven for 5 minutes.

Unfilled baked Puff Pastry Shells may be stored in an airtight container at room temperature for up to 2 days.

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