Broccoli Chicken Cups
2 1/2 cups diced cooked chicken
1 can (10 3/4 oz) Cream of Chicken soup
1 cup frozen chopped broccoli (thawed and drained)
2 small plum tomatoes (seeded and chopped)
1 small carrot, grated
1 TBS Dijon Mustard
1 chopped garlic clove
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.