Chicken Dijon in Pastry Shells

"This came from the advertisement pages of the Readers Digest. Easy and really yummy it also looks fancy served in the pastry shells."
 
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Ready In:
50mins
Ingredients:
8
Serves:
6
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ingredients

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directions

  • Prepare pastry shells according to package directions.
  • In skillet over med-high heat, in 1 tbsp butter cook 1/2 of the chicken till browned, stirring often.
  • Remove cooked chicken and set aside.
  • Repeat with remaining chicken.
  • Reduce heat to medium.
  • In same skillet, in remaining 1 tablespoons.
  • butter cook broccoli and mushrooms until tender and liquid is evaporated, stirring often.
  • Stir in soup, milk and mustard heat till boiling.
  • Return chicken to skillet.
  • Heat through, stirring occasionally.
  • Spoon over pastry shells.
  • It is also really good served over slices of good crusty french bread.

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RECIPE SUBMITTED BY

i live in mssouri,the ozarks,and yes i am a hillbilly.i love southern cooking, cornbread,beans,bbq,okra,squash & love fried green tomatos. i am an amputee,left arm & shoulder. that is why i type without capitals. switching caps on and off really slowes me down. i have 1 son 23 1 daughter 20. both have left home. 2 cats...jezebel & timmy my three legged cat. they still live here. i love to cook and to read recipes even though i know i may never cook them. love spending the day down at the creek or on the lake swimming & having a bbq with family.
 
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