Savory Chicken & Vegetable Shells

Chicken simmers with mixed vegetables in a creamy sauce to top
flaky puff pastry Shells. Kids love dinner in a "shell" and you'll
love how quickly dinner comes together.

Prep: 30 min - Bake: 30 min

1 pkg. Pepperidge Farm® Frozen Puff Pastry Shells
1 tbsp. vegetable oil
1 lb. boneless chicken breasts, cubed
1 can (10 3/4 oz.) Cream of Chicken Soup OR (10 3/4 oz.) 98% Fat Free Cream of Chicken Soup
1/2 cup milk
1/4 tsp. dried thyme leaves, crushed
1/4 tsp. onion powder
2 cups frozen vegetable combination (broccoli, cauliflower, carrots)

BAKE pastry shells according to pkg. directions.

HEAT oil in skillet. Add chicken and cook until browned, stirring

ADD soup, milk, thyme, onion and vegetables. Heat to a boil. Cover
and cook over low heat 10 min. or until vegetables are tender. Serve
in pastry shells.

Makes 6 servings


This recipe courtesy of Back of the Box Recipes. Home Page

This recipe created by Pepperidge Farm.