Broccoli Chicken Cups

Ingredients

• 2 1/2 cup(s) diced cooked chicken breast
• 1 10 3/4-ounce can(s) condensed cream of chicken soup, undiluted
• 1 cup(s) frozen chopped broccoli, thawed and drained
• 2 small plum tomatoes, seeded and chopped
• 1 small carrot, grated
• 1 tablespoon(s) Dijon mustard
• 1 garlic clove, minced
• 1/4 teaspoon(s) pepper
• 1 sheet frozen puff pastry, thawed
• 1/4 cup(s) grated Parmesan cheese

Preparation

1. • In a large bowl, combine the first eight ingredients; set aside. On a lightly floured surface, roll pastry into a 12-in. x 9-in. rectangle. Cut lengthwise into four strips and widthwise into three strips. Gently press puff pastry squares into muffin cups coated with cooking spray.
2. • Spoon chicken mixture into pastry cups. Sprinkle with Parmesan. Bake at 375° for 25-30 minutes or until golden brown. Serve warm. Yield: 1 dozen.