Broccoli Chicken Cups
Light & Tasty
Frozen puff pastry makes these rich and creamy appetizers a snap to prepare. Sometimes, instead of chopping the tomatoes, I put a slice on top of each cup before popping them in the oven.
-Marty Kingery of Point Pleasant, West Virginia
SERVINGS: 12
CATEGORY: Appetizer
METHOD: Baked
TIME: Prep: 15 min. Bake: 25 min.
Ingredients:
- 2-1/2 cups diced cooked chicken breast
- 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
- 1 cup frozen chopped broccoli, thawed and 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 eight ingredients; set aside. On a lightly floured surface, roll pastry into a 12-in. x 9-in. rectangle. Cut lengthwise into four strips and widthwise into three strips. Gently press puff pastry squares into muffin cups coated with cooking spray.
Spoon chicken mixture into pastry cups. Sprinkle with Parmesan cheese. Bake at 375° for 25-30 minutes or until golden brown. Serve warm. Yield: 1 dozen.