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Categories:
chicken breasts pastry shells olive oil cream of chicken soup mixed vegetables milk cumin garlic salt
Viewed: 18 - Published at: 4 years agoIngredients
- 6 boneless skinless chicken breasts
- 12 -18 puff pastry shells
- 2 -3 tablespoons olive oil
- 1 (10 1/2 ounce) can cream of chicken soup
- 1 (10 1/2 ounce) cancambell's cheese soup
- 1 lb frozen mixed vegetables (I like the ones with brocolli, cauliflower, and carrots)
- 1 cup milk
- 2 teaspoons cumin
- 2 teaspoons garlic powder
- salt and pepper
Method
- Cube the chicken into bite size pieces.
- Heat olive oil in a 4 qt pan and add chicken.
- Season with cumin, garlic powder, and salt and pepper.
- Once the chicken has browned, remove from pan.
- Sautee vegetable in chicken dripping until tender yet crisp.
- Add chicken back to vegetables.
- Turn heat to med.
- Put in cream of chicken soup, cheese soup and milk.
- Add more salt and pepper if desired.
- While filling is simmering, cook puff pastries according to package directions.
- When pastries are done, fill with chicken and vegetable mixture and serve.
- Any left over filling can be thinned down with chicken broth and made into soup.
