Chicken Dijon in Pastry Shells recipe

Serves: 6

1 package Pepperidge Farm Puff Pastry Shells
2 tablespoons butter or margarine
1 pound skinless, boneless chicken breast, cut into strips
1 1/2 cups broccoli flowerets
1 1/2 cups sliced mushrooms
1 can (10 3/4 ounces) Campbell's Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/4 cup milk
2 tablespoons Dijon-style mustard

BAKE pastry shells according to package directions.

MELT 1 tablespoon butter in skillet. Add chicken and cook until browned and done. Remove chicken.

MELT remaining butter. Add broccoli and mushrooms and cook until tender and liquid is evaporated.

STIR in soup, milk and mustard. Heat to a boil. Return chicken to skillet. Heat through. Spoon over pastry shells.

Recipe and photograph provided courtesy of Campbell's Kitchen.