Recipe - Chicken Dijon In Pastry Shells

1 pack Frozen Pastry Shells
2 tablespoon Butter or Margarine
1 pound Boneless & Skinless Chicken
Breasts; Cut into Strips
1 pack Frozen Chopped Broccoli
1 One half cup Fresh Mushrooms; Sliced
1 cn Condensed Cream of Chicken
Soup
One half cup Milk
3 tablespoon Dijon Mustard

Today's recipe is an easytoprepare chickenbased main course. This is one
of those great standby recipes you'll want to keep on hand for when time
is short and appetites are large. Thank you to the Anonymous AOL member of
RecipeaDay that took the time to send in this recipe as Members Recipes
conclude for March at RecipeaDay. Thanks to all our members that have
sent in a recipe this month. We're just sorry we can't publish all of them!

Are you ready to Go Greek? Pack you bags and your appetite as we prepare to
set sale on the Mediterranean while The Cook and Kitchen Staff prepare some
classic Greek recipes. We'll be featuring a complete Greek Easter Feast
starting April 1st at RecipeaDay!

Prepare pastry shells as directed on the package. In a large skillet, over
medium heat, melt 1 Tbs. butter or margarine and saute chicken strips until
well browned, stirring often. Remove from skillet and reserve.

Reduce heat to low and melt remaining butter or margarine in the same
skillet. Saute broccoli and mushrooms until tender and liquids have
evaporated, making sure to stir often. Add soup, milk, & mustard. Increase
heat slightly and bring to a boil. Return chicken to skillet. Heat all
ingredients thoroughly, stirring occasionally. Spoon prepared chicken and
vegetable sauce over pastry shells and serve warm.

Posted to dailyrecipe@recipeaday.com by The Cook & Kitchen Staff
dailyrecipeowner@recipeaday.com on Mar 31, 1998