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Broccoli Chicken Cups


2 1/2 cups diced cooked chicken breasts
1 10 oz. can cream of chicken soup, (no water added)
1 cup frozen chopped broccoli, thawed and drained
2 small plum tomatoes, chopped
1 small carrot, grated
1 tablespoon dijon mustard
2 cloves garlic, minced
1/4 tsp pepper
1 pkg. frozen puff pastry, thawed
1/4 cup grated Parmesan cheese


Mix the first 8 ingredients together and set aside.
Spray a 12 cup muffin tin with Pam.
Roll pastry out on a floured bread board in the shape of a 12X9 inch rectangle.
Cut pastry into 4 lengthwise strips 3 strips wide.
Press the pastry squares into muffin cups and spoon chicken mixture into the cups.
Sprinkle over with Parmesan cheese.
Bake at 375 degrees for 25-30 minutes or until golden brown.

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