Printable | Taste of Home

Broccoli Chicken Cups

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

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.

Printed from tasteofhome.com Jul 20, 2008

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Broccoli Chicken Cups cont.

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.