Chicken Dijon in Pastry Shells
- Ready In:
- 50mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 1 (10 ounce) package puff pastry shells
- 2 tablespoons butter
- 1 lb boneless chicken breast, cut into strips
- 1 1⁄2 cups broccoli florets
- 1 1⁄2 cups sliced mushrooms
- 1 (10 3/4 ounce) can cream of chicken and broccoli soup
- 1⁄4 cup milk
- 2 tablespoons Dijon mustard
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.