2 1/2 c. diced cooked chicken breast
1 can reduced-fat reduced sodium condensed cream of
chicken soup, undiluted
1 cup frozen chopped broccoli, thawed and drained
2 small plum tomatoes,seeded and chopped
1 small carrot, grated
1 Tbsp. Dijon mustard
1 garlic clove, minced
1/4 tsp. pepper
1 sheet frozen puff pastry, thawed
1/4 grated Parmesan cheese
In a large bowl, combine the first 8 ingredients; set aside. On a
lightly floured surface, roll pastry into a 12-inch x 9-inch
rectangle. Cut lengthwise into four strips and widthwise into
three strips. Gently press puff pastry squares into muffin cups
coated with nonstick cooking spray. Spoon chicken mixture into
pastry cups. Sprinkle with Parmesan cheese. Bake at 375 degrees for
25-30 minutes or until golden brown. Serve warm. Makes 1 dozen.
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