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Chicken and Broccoli Cups

 Chicken and Broccoli Cups
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
12 ServingsPrep: 15 min. Bake: 25 min.


  • 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. 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. Bake
  • at 375° for 25-30 minutes or until golden brown. Serve warm.
  • Yield: 1 dozen.
Nutritional Facts: One filled cup equals 182 calories, 10 g fat (3 g saturated fat), 23 mg cholesterol, 310 mg sodium,

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Chicken and Broccoli Cups (continued)

Nutritional Facts: 13 g carbohydrate, 1 g fiber, 10 g protein. Diabetic Exchanges: 1 lean meat, 1 starch, 1 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.