Chicken Dijon In Pastry Shells

1. 1

   Prepare pastry shells as directed on package.

2. 2

   In a skillet over medium-high heat, melt margarine and cook half of chicken until browned; stir often.

3. 3

   Remove and cook remaining chicken. Reduce heat to medium-low, add 1 tablespoon margarine, cook broccoli and mushrooms until tender and liquid has evaporated, stir often.

4. 4

   Stir in soup, milk and mustard.

5. 5

   Heat to boiling. Return chicken to skillet.

6. 6

   Heat through, stirring occasionally. Spoon over pastry shells.

* Per serving · 4 servings · Values may vary.

No additional tips available.