Savory Chicken & Vegetable Shells

Yes, it's a great dish for company, but kids love dinner in a "shell" too.  You'll love how quickly it comes together...convenience products like soup and frozen vegetables help you get this dish on the table in less than an hour.
  • prep: 35 minutes
  • cook: 25 minutes
  • total: 60 minutes
  • Serves: 6

Recipe

Ingredients

  • 1 tablespoon vegetable oil
  • 1 1/4 pound skinless, boneless chicken breast halves, cut into cubes
  • 1 can (10.5 ounces) Campbell’s® Condensed Cream of Chicken Soup or (10.5 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
  • 1/2 cup milk
  • 1/4 teaspoon dried thyme, crushed
  • 1/4 teaspoon onion powder
  • 2 cups frozen California vegetable blend (broccoli, cauliflower, carrots)
  • 1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions

Directions

  1. Heat the oil in a 10-inch skillet over medium-high heat.  Add the chicken and cook until well browned, stirring often.

  2. Stir the soup, milk, thyme, onion powder and vegetables in the skillet and heat to a boil. Reduce the heat to low.  Cover and cook for 10 minutes or until the chicken is cooked through.  Spoon the chicken mixture into the pastry shells.

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