Chicken And Broccoli Cups Recipe

Ingredients

2-1/2 cups diced cooked chicken breast1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted1 cup frozen chopped broccoli, thawed and drained2 small plum tomatoes, seeded and chopped1 small carrot, grated1 tablespoon Dijon mustard1 garlic clove, minced1/4 teaspoon pepper1 sheet frozen puff pastry, thawed1/4 cup grated Parmesan cheese

Preparation

In a large bowl, combine the first 8 ingredients; set aside. On a lightly floured surface, roll pastry into a 12-in. x 9-in. rectangle. Cut lengthwise into 4 strips and widthwise into 3 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.