Wednesday, March 27, 2013

Broccoli Chicken Cups Recipe

Broccoli Chicken Cups

  • Prep: 15 min. Bake: 25 min.
  • Yield: 12 Servings
  • 15 25 40 Ingredients 

    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.

    I thought these looked neat--let me know if you try them!?

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