Savory Chicken And Vegetable Shells

Recipe Ingredients

1		Pepperidge Farm frozen puff pastry shells - - (10 oz)
1 tablespoon	15ml	Vegetable oil
1 lb	454g / 16oz	Boneless skinless chicken breasts - cut into cubes
1		Campbell's condensed cream of
		Chicken soup - (10 3/4 oz)
1/2 cup	118ml	Milk
1/4 teaspoon	1.3ml	Dried thyme leaves - crushed
1/4 teaspoon	1.3ml	Onion powder
2 cups	474ml	Frozen vegetable combination
		= (broccoli, cauliflower, carrots)

Recipe Instructions

Bake pastry shells according to package directions.

In medium skillet over medium-high heat, heat oil. Add chicken and cook in 2 batches until browned, stirring often. Set chicken aside.

Add soup, milk, thyme, onion powder and vegetables. Heat to a boil. Reduce heat to low. Cover and cook 10 minutes or until vegetables are tender, stirring occasionally. Return chicken to pan and heat through. Serve in pastry shells.

This recipe yields 6 servings.

Source:
Back of the Box Recipes at http://www.backofthebox.com

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