Broccoli Chicken Cups:
Broccoli-Chicken-Cups
A rich and creamy appetizer that is Vegetarian friendly and your whole family will enjoy. It’s a kids friendly recipe that kids love to eat and can often help prepare. Simple and delicious.
Ready In: 35 minutes
Prep Time: 15 minutes
Bake Time: 25 minutes
Servings: 12
Broccoli Chicken Cups Ingredients:
- 1 can (10-3/4 ounces) low-fat condensed cream of chicken soup
- 1 sheet frozen puff pastry, thawed
- 2-1/2 cups diced cooked chicken breast
- 1 cup frozen chopped broccoli, thawed and drained
- 1/4 cup Parmesan cheese, grated
- 2 small plum tomatoes, seeded and chopped
- 1 small carrot, grated
- 1 garlic clove, minced
- 1 tbsp Dijon mustard
- 1/4 tsp black pepper
How to make Broccoli Chicken Cups:
- Preheat oven to 375 degree F.
- Coat a muffin tray with cooking spray.
- In a large bowl, combine together chicken, cream of chicken soup, broccoli, tomatoes, carrot, Dijon mustard, garlic and pepper.
- Set aside.
- Place pastry on a lightly floured surface.
- Roll into a 12-in. x 9-in. rectangle.
- Then cut widthwise into three strips and lengthwise into four strips.
- Gently press puff pastry squares into muffin cups.
- Spoon chicken mixture into pastry cups.
- Top with Parmesan cheese.
- Place muffin tray in the preheated oven.
- Bake for 25-30 minutes or until golden brown.
-
Broccoli Chicken Cups are ready now.
- Serve warm.
Yield: 1 dozen
Broccoli Chicken Cups Nutritional Facts:
Amount Per Serving
- Calories: 182
- Fat: 10 g (3 g saturated fat)
- Cholesterol: 23 mg
- Sodium: 310 mg
- Carbohydrate: 310 mg
- Fiber: 1 g
- Protein: 10 g
Diabetic Exchanges:
- 1 lean meat
- 1 starch
- 1 fat
