- 1 (10 ounce) package Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
- 2 tablespoons butter
- 4 (4 ounce) skinless, boneless chicken breast halves, cut into strips
- 1 1/2 cups broccoli flowerets
- 1 1/2 cups sliced mushrooms
- 1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
- 1/4 cup milk
- 2 tablespoons Dijon mustard
- Heat 1 tablespoon butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned and cooked through, stirring often. Remove the chicken from the skillet.
- Heat the remaining butter in the skillet over medium heat. Add the broccoli and mushrooms and cook until the vegetables are tender, stirring occasionally.
- Stir the soup, milk and mustard into the skillet and heat to a boil. Return the chicken to the skillet and cook until the mixture is hot and bubbling. Spoon the chicken mixture into the pastry shells.