Chicken Dijon in Pastry Shells

Ingredients

• 1 10-ounce package(s) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
• 2 tablespoon(s) butter
• 4 skinless, boneless chicken breast halves (about 1 pound), cut into strips
• 1 1/2 cup(s) broccoli florets
• 1 1/2 cup(s) sliced mushrooms (about 4 ounces)
• 1 10 3/4-ounce can(s) condensed cream of chicken soup
• 1/4 cup(s) milk
• 2 tablespoon(s) Dijon-style mustard

Preparation

1. • 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.
2. • Heat the remaining butter in the skillet over medium heat. Add the broccoli and mushrooms and cook until the vegetables are tender, stirring occasionally.
3. • 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.