Chicken Dijon in Pastry Shells
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.
Ingredients
1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
2 tablespoons butter
1 pound skinless, boneless chicken breast halves, cut into strips
1.5 cups broccoliflorets
1.5 cups sliced mushrooms(about 4 ounces)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
0.25 cup milk
2 tablespoons Dijon-style mustard
2 tablespoons butter
1 pound skinless, boneless chicken breast halves, cut into strips
1.5 cups broccoliflorets
1.5 cups sliced mushrooms(about 4 ounces)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
0.25 cup milk
2 tablespoons Dijon-style mustard
Instructions
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.
Heat the remaining butter in the skillet over medium heat. Add the broccoli and mushrooms and cook until the vegetables are tender, stirring occasionally.
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.
Heat the remaining butter in the skillet over medium heat. Add the broccoli and mushrooms and cook until the vegetables are tender, stirring occasionally.
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.
Chicken Dijon in Pastry Shells
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.
Directions
Print
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.
Heat the remaining butter in the skillet over medium heat. Add the broccoli and mushrooms and cook until the vegetables are tender, stirring occasionally.
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.
Ingredients
1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
2 tablespoons butter
1 pound skinless, boneless chicken breast halves, cut into strips
1.5 cups broccoliflorets
1.5 cups sliced mushrooms(about 4 ounces)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
0.25 cup milk
2 tablespoons Dijon-style mustard
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