Heat 1 tablespoon butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned and cooked through, stirring often. Remove the chicken from the skillet.Heat the remaining butter in the skillet over medium heat. Add the broccoli and mushrooms and cook until the vegetables are tender, stirring occasionally.Stir the soup, milk and mustard in the skillet and heat to a boil. Return the chicken to the skillet and cook until the mixture is hot and bubbling. Spoon the chicken mixture into the pastry shells.
1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions2 tablespoons butter1 pound skinless, boneless chicken breast halves, cut into strips1.5 cups broccoliflorets1.5 cups sliced mushrooms(about 4 ounces)1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup0.25 cup milk2 tablespoons Dijon-style mustard
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