Wednesday, February 1, 2012

Chicken Dijon in Pastry Shells

This in one recipe that my husband loves. It is very simple, some what quick and different from a lot of recipes out there. We always double it for our family. The recipe posted is for a normal serving. We usually eat these with some type of fresh fruit.

Chicken Dijon in Pastry Shells
1 package {10 oz} frozen Puff Pastry Shells
2 tablespoons butter or margarine
1 pound {about 3 large} skinless, boneless chicken breasts ~ but into bite sized pieces
1 1/2 cups broccoli flowerets
1 1/2 cups sliced muchrooms
1 can cream of chicken & broccoli soup
1/4 cup milk 
2 tablespoons Dijon mustard

Prepare pastry shells according to package directions. Meanwhile, in skillet over medium-high heat, melt 1 tablespoon butter/margarine and cook chicken until fully done.  Remove and set aside. In same skillet, melt remaining butter/margarine and cook broccoli and mushrooms till tender and liquid is evaporated.  Stir often. Then add in soup, milk and mustard.  Mix well and heat to a light boil.  Add chicken back into skillet and heat through. Pull centers of pastry shells out. Spoon chicken mixture into center of shells. Add as much mixture as desired.

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