Chicken and Broccoli Cups

Chicken and Broccoli Cups
3 boneless, skinless chicken breasts, cooked and diced
1 can (10.75 ounces) condensed chicken and broccoli soup
2 cups lightly steamed diced broccoli
1 carrot, peeled and grated
1 tablespoon Dijon mustard
1 teaspoon garlic powder
1 teaspoon white pepper
1 box (17 ounces) frozen puff pastry, thawed
½ cup grated parmesan cheese

Preheat oven to 350 degrees.

In a large bowl, mix together first seven ingredients and set aside.

Cut each Pastry sheet into 4 squares, for a total of 8 squares. Spray 8 ramekins or large size muffin tins with non-stick cooking spray. Press a pastry square into each ramekin or tin. Fill each pastry cup with chicken mixture. Bake 25 to 30 minutes, until golden brown and bubbly.

Served hot sprinkled with Parmesan cheese, Serves 8.

Savory Smoked Salmon Cheesecake
1 cup crushed club crackers
¼ cup butter, melted
¼ cup grated Parmesan cheese
2 packages light cream cheese, softened
1 can (10.75 ounces) condensed cream of shrimp soup
½ cup light sour cream
1 tablespoon lemon juice
4 large eggs
6 ounces Nova Scotia style smoked salmon, minced

Preheat oven to 350 degrees.

Mix together cracker crumbs, butter and Parmesan cheese. Press into the bottom of a 9inch spring form pan.

Mix together, in mixer, remaining ingredients. Pour into spring form pan and bake 45 to 50 minutes until set in middle. Serve at room temperature, spread on thin slices of toasted French bread or bagels.

Donna Kelly is the author of 101 Things to do with Canned Soup.

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