Save on Pinterest

Chicken and Broccoli Cups

Total Time

Prep: 15 min. Bake: 25 min.

Makes

1 dozen

Frozen puff pastry makes these rich and creamy appetizers a snap to prepare. Sometimes, instead of chopping the tomatoes, I put a slice on top of each cup before popping them in the oven. —Marty Kingery of Point Pleasant, West Virginia

Ingredients

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

Directions

  1. In a large bowl, combine the first 8 ingredients; set aside. On a lightly floured surface, roll pastry into a 12-in. x 9-in. rectangle. Cut lengthwise into 4 strips and widthwise into 3 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.

Nutrition Facts

1 each: 182 calories, 10g fat (3g saturated fat), 23mg cholesterol, 310mg sodium, 13g carbohydrate (0 sugars, 1g fiber), 10g protein.

Recommended Video