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1 tablespoon vegetable oil
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4 skinless, boneless chicken breast half (about 1 pound), cut into cubes
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1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
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1/2 cup milk
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1/4 teaspoon dried thyme leaves, crushed
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1/4 teaspoon onion powder
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2 cups frozen vegetable combination (broccoli, cauliflower, carrots)
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1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
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Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.
Stir the soup, milk, thyme, onion powder and vegetables in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the chicken is cooked through. Spoon the chicken mixture into the pastry shells.
Notes:
Nutritional Values per Serving using Campbell's Cream of Chicken Soup: Calories 380, Total Fat 21g, Saturated Fat 9g, Cholesterol 54mg, Sodium 727mg, Total Carbohydrate 24g, Dietary Fiber 3g, Protein 27g, Vitamin A 27%DV, Vitamin C 28%DV, Calcium 5%DV, Iron 11%DV
Nutritional Values per Serving using Campbell's 98% FF Cream of Chicken Soup: Calories 360, Total Fat 19g, Saturated Fat 8g, Cholesterol 54mg, Sodium 612mg, Total Carbohydrate 24g, Dietary Fiber 2g, Protein 26g, Vitamin A 28%DV, Vitamin C 28%DV, Calcium 5%DV, Iron 11%DV
Tips:
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