2 tbsp. margarine
1 lb. skinless, boneless chicken breasts, cut into strips
1 1/2 cups broccoli flowerets
1 1/2 cups sliced mushrooms
1 can Campbell's Condensed Cream of Chicken & Broccoli soup
1/4 cup milk
2 tbsp. Dijon style mustard
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| CHICKEN DIJON IN PASTRY SHELLS | ||||
| Yields 6 | ||||
| 1 pkg. (10 oz.) Pepperidge Farm Frozen Puff Pastry Shells 2 tbsp. margarine 1 lb. skinless, boneless chicken breasts, cut into strips 1 1/2 cups broccoli flowerets 1 1/2 cups sliced mushrooms 1 can Campbell's Condensed Cream of Chicken & Broccoli soup 1/4 cup milk 2 tbsp. Dijon style mustard |
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| Prepare pastry shells according to package directions. Meanwhile, in a skillet over medium high heat, in 1 tbsp. hot margarine, cook half of the chicken until browned, stirring often. Remove; set aside. Repeat with remaining chicken. Reduce heat to medium. In same skillet , in remaining 1 tbsp. hot margarine, cook broccoli and mushrooms until tender and liquid is evaporated, stirring often. Stir in soup, milk and mustard. Heat to boiling. Return chicken to skillet. Heat through, stirring occasionally. Spoon over pastry shells. | ||||