Chicken Dijon In Pastry Shells

Ingredients

• 1 pkg 10 oz Pepperidge Farm frozen puff pastry shells
• 2 Tbsp margarine
• 1 lb skinless boneless chicken breasts cut into strips
• 1 12 c broccoli florets
• 1 12 c sliced mushrooms optional
• 1 can Campbells condensed new cream of chicken and broccoli soup
• 14 c milk
• 2 Tbsp Dijon-style mustard

Directions

1. Prepare pastry shells as directed on package
2. In a skillet over medium-high heat melt margarine and cook half of chicken until browned stir often
3. Remove and cook remaining chicken Reduce heat to medium-low add 1 tablespoon margarine cook broccoli and mushrooms until tender and liquid has evaporated stir often
4. Stir in soup milk and mustard
5. Heat to boiling Return chicken to skillet
6. Heat through stirring occasionally Spoon over pastry shells
7. Serves 6