Chicken Dijon in Pastry Shells

January 24, 2014

Elegant, easy and exquisite, individual puff pastry shells are filled with a mixture of chicken, broccoli and mushrooms in a creamy Dijon sauce. Try these at your next dinner party.

1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
2 tablespoons butter
4 skinless, boneless chicken breast halves (about 1 pound), cut into strips
1 1/2 cups broccoli florets
1 1/2 cups sliced mushrooms (about 4 ounces)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/4 cup milk
2 tablespoons Dijon-style mustard

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 mixtur

Nutritions

Calories
1230

Sodium
631mg
26% DV

Fat
64g
98% DV

Protein
97g
195% DV

Carbs
58g
19% DV

Fiber
7g
29% DV