Savory Chicken & Vegetable Shells |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Ingredients:
1 tablespoon(s) vegetable oil |
4 skinless, boneless chicken breast halves (about 1 pound), cut into cubes |
1 10 3/4-ounce can(s) condensed cream of chicken soup |
1/2 cup(s) milk |
1/4 teaspoon(s) dried thyme leaves, crushed |
1/4 teaspoon(s) onion powder |
2 cup(s) frozen vegetable combination (broccoli, cauliflower, carrots) |
1 10-ounce package(s) pepperidge farm® puff pastry shells, prepared according to package directions |
Directions:
1. • Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.
2. • Stir the soup, milk, thyme, onion powder and vegetables in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the chicken is cooked through. Spoon the chicken mixture into the pastry shells.
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