Cooking Directions

• 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 in 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.

Ingredients

• 1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
• 2 tablespoons butter
• 1 pound skinless, boneless chicken breast halves, cut into strips
• 1.5 cups broccoliflorets
• 1.5 cups sliced mushrooms(about 4 ounces)
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
• 0.25 cup milk
• 2 tablespoons Dijon-style mustard