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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Ingredients:
2 1/2 cup(s) diced cooked chicken breast |
1 10 3/4-ounce can(s) condensed cream of chicken soup, undiluted |
1 cup(s) frozen chopped broccoli, thawed and drained |
2 small plum tomatoes, seeded and chopped |
1 small carrot, grated |
1 tablespoon(s) dijon mustard |
1 garlic clove, minced |
1/4 teaspoon(s) pepper |
1 sheet frozen puff pastry, thawed |
1/4 cup(s) grated parmesan cheese |
Directions:
1. • In a large bowl, combine the first eight ingredients; set aside. On a lightly floured surface, roll pastry into a 12-in. x 9-in. rectangle. Cut lengthwise into four strips and widthwise into three strips. Gently press puff pastry squares into muffin cups coated with cooking spray.
2. • Spoon chicken mixture into pastry cups. Sprinkle with Parmesan. Bake at 375° for 25-30 minutes or until golden brown. Serve warm. Yield: 1 dozen.
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