Chicken and Broccoli Cups Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
2-1/2 cups diced cooked chicken breast
1 can (10-3/4 ounces) 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 tablespoon Dijon mustard
1 garlic clove, minced
1/4 teaspoon pepper
1 sheet frozen puff pastry, thawed
1/4 cup grated Parmesan cheese
Instructions
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.
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