Chicken Veggie Cups

Name: Chicken Veggie Cups
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 12 appetizers
Ingredients: 2 1/2 cups diced cooked chicken breasts; 1 (10 3/4 ounce) 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 tablespoon Dijon mustard; 1 garlic clove, minced; 1/4 teaspoon pepper; 1 sheet frozen puff pastry, thawed; 1/4 cup grated parmesan cheese

Submitted by ratherbeswimmin

"Taste of Home"

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Ready In:: 1hr 30mins
Ingredients:: 10
Yields:: 12 appetizers

ingredients

2 ¹⁄₂ cups diced cooked chicken breasts
1 (10 3/4 ounce) 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 tablespoon Dijon mustard
1 garlic clove, minced
¹⁄₄ teaspoon 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.