Chicken Dijon in Pastry Shells

By nurseliz

Ingredients

• 1 pkg Pepperidge Farm Frozen Pastry Shells
• 2 tbsp butter
• 1 lb chicken in strips
• 1 1/2 cups broccoli florets
• 1 1/2 c mushrooms
• garlic minced
• 1 can cream of chicken and broccoli soup
• 1 can mushroom with garlic soup
• 1 can broccoli cheese soup
• 1/2 c milk
• 2-3 tbsp dijon mustard

Preparation

Step 1

Prepare pastry shells according to directions.
Heat 1 tbsp butter and cook chicken until browned; remove and set aside. Cook 2nd batch of chicken. Reduce heat to med. In same skillet. in remaining butter cook mushrooms and broccoli until tender.
Stir in soup, milk and mustard. Heat to boiling. Return chicken to skillet. Mix and heat through.
Spoon over pastry shells