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 pastry shells topped with shredded Cheddar and crushed croutons.
  • prep: 35 minutes
  • cook: 5 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 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 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.

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

More Recipes