Chicken Veggie Cups Recipe

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Ingredients:

Serving

2 1/2 cups diced cooked chicken breasts
1 (10 3/4 oz) can cream of chicken soup (low sodium, lowfat )
1 cup frozen chopped broccoli, thawed and well drained
2 small plum tomatoes, seeded and chopped
1 small carrot, grated
1 tbsp dijon mustard
1 garlic clove, minced
1/4 tsp pepper
1 sheet frozen puff pastry, thawed
1/4 cup grated parmesan cheese

Directions:

In a large bowl, combine the first 8 ingredients; taste and adjust seasoning with salt and pepper; set aside.
On a lightly floured surface, roll pastry into a 12 x 9 inch rectangle.
Cut lengthwise into 4 strips and widthwise into 3 strips.
Gently press puff pastry squares into muffin cups coated with cooking spray.
Spoon chicken mixture into pastry cups.
Sprinkle with Parmesan cheese.
Bake in a preheated 375° oven for 25-30 minutes or until golden brown; serve warm.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	505.16 Kcal (2115 kJ)
Calories from fat	234.8 Kcal
		% Daily Value*
Total Fat	26.09g	40%
Cholesterol	72.61mg	24%
Sodium	897.8mg	37%
Potassium	656.98mg	14%
Total Carbs	39.21g	13%
Sugars	2.88g	12%
Dietary Fiber	3g	12%
Protein	29.56g	59%
Vitamin C	47.6mg	79%
Vitamin A	0.1mg	4%
Iron	2.7mg	15%
Calcium	129.3mg	13%

Amount Per 100 g
Calories	171.38 Kcal (718 kJ)
Calories from fat	79.66 Kcal
		% Daily Value*
Total Fat	8.85g	40%
Cholesterol	24.63mg	24%
Sodium	304.59mg	37%
Potassium	222.89mg	14%
Total Carbs	13.3g	13%
Sugars	0.98g	12%
Dietary Fiber	1.02g	12%
Protein	10.03g	59%
Vitamin C	16.2mg	79%
Iron	0.9mg	15%
Calcium	43.9mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.