Brunch Ham Puffs

By Kathy Johnson

Ingredients

• 1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
• 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
• 1/2 cup milk
• 1 tablespoon grainy Dijon-style mustard
• 1 tablespoon dry white wine
• 1 teaspoon dried parsley flakes
• 1 teaspoon brown sugar
• 1/2 teaspoon onion powder
• 1/4 teaspoon dried tarragon leaves, crushed
• Dash garlic powder
• 1 1/2 cups cubed cooked ham
• 1/2 pound asparagus, trimmed and cut into 1-inch pieces (about 1 1/2 cups), cooked and drained
• 1/2 cup shredded Swiss cheese

Preparation

Step 1

Stir the soup, milk, mustard, wine, parsley, brown sugar, onion powder, tarragon and garlic powder in a 3-quart saucepan. Stir in the ham, asparagus and cheese and cook over medium heat until the mixture is hot and bubbling, stirring occasionally.

Spoon the ham mixture into the pastry shells.