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Chicken and Broccoli Cups Recipe

Chicken and Broccoli Cups Recipe

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
TOTAL TIME: Prep: 15 min. Bake: 25 min. YIELD:12 servings

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

  • 1. 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.
  • 2. Spoon chicken mixture into pastry cups. Sprinkle with Parmesan. Bake at 375° for 25-30 minutes or until golden brown. Serve warm. Yield: 1 dozen.

Nutritional Facts

1 each: 182 calories, 10g fat (3g saturated fat), 23mg cholesterol, 310mg sodium, 13g carbohydrate (0g sugars, 1g fiber), 10g protein .

Reviews for Chicken and Broccoli Cups

Sort By :
MY REVIEW
pajamaangel
Reviewed Dec. 12, 2013

"My son said I had to give this a 5 star rating and he asked me to make more of them soon. I used refrigerated crescent rolls instead of the puff pastry and these looked and tasted amazing! I wouldn't change a thing in this recipe."

MY REVIEW
laurenkirk
Reviewed Apr. 7, 2013

"Very easy to make. I added fresh rosemary to the mix. Turned out very good!"

MY REVIEW
jlwest
Reviewed Apr. 2, 2013

"So good!! It was quick and easy and my kids loved it! I used Pillsbury crescent rolls."

MY REVIEW
M.Azevedo
Reviewed Mar. 26, 2013

"Taste so good, and it's so easy and quick to make it!!! Love it"

MY REVIEW
cookadoodle
Reviewed Nov. 7, 2010

"taste amazing even though i didnt add the tomato. my in-laws loved them!"

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.