Chicken Dijon in Pastry Shells |
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Prep Time: 35 Minutes Cook Time: 30 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Ingredients:
1 10-ounce package(s) pepperidge farm® puff pastry shells, prepared according to package directions |
2 tablespoon(s) butter |
4 skinless, boneless chicken breast halves (about 1 pound), cut into strips |
1 1/2 cup(s) broccoli florets |
1 1/2 cup(s) sliced mushrooms (about 4 ounces) |
1 10 3/4-ounce can(s) condensed cream of chicken soup |
1/4 cup(s) milk |
2 tablespoon(s) dijon-style mustard |
Directions:
1. • 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.
2. • Heat the remaining butter in the skillet over medium heat. Add the broccoli and mushrooms and cook until the vegetables are tender, stirring occasionally.
3. • 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.
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