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Savory Chicken And Vegetable Shells Recipe - Cooking Index

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Savory Chicken And Vegetable Shells

Type: Chicken, Poultry
Courses: Main Course
Serves: 6 people

Recipe Ingredients

1   Pepperidge Farm frozen puff pastry shells - - (10 oz)
1 tablespoon 15mlVegetable oil
1 lb 454g / 16ozBoneless skinless chicken breasts - cut into cubes
1   Campbell's condensed cream of
  Chicken soup - (10 3/4 oz)
1/2 cup 118mlMilk
1/4 teaspoon 1.3mlDried thyme leaves - crushed
1/4 teaspoon 1.3mlOnion powder
2 cups 474mlFrozen 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.

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