Quick And Easy Chicken Dijon In Pastry Shells

1. 1

   Prepare pastry shells according to package directions. Meanwhile, in skillet over medium-high heat, in 1 tablespoon hot margarine, cook half of the chicken until browned, stirring often. Remove; set aside.

2. 2

   Repeat with remaining chicken.

3. 3

   Reduce heat to medium.

4. 4

   Cook broccoli and mushrooms until tender and liquid is evaporated, stirring often.

5. 5

   Stir in soup, milk and mustard.

6. 6

   Heat to boiling.

7. 7

   Return chicken to skillet.

8. 8

   Heat through, stirring occasionally.

9. 9

   Spoon over pastry shells.

* Per serving · 4 servings · Values may vary.

No additional tips available.