Ingredients

• 2.5 cups roasted chicken, shredded
• 1 can (10 3/4 oz) reduced-fat, reduced-sodium condensed cream of chicken soup
• 1 cup chopped fresh broccoli
• 2 small tomatoes, seeded and chopped
• 1 small carrot, grated
• 1 tbsp Dijon mustard
• 1 garlic clove, minced
• 1 - 1.5 tsp freshly crushed black pepper
• 12 frozen low-fat puff pastry squares
• 1/4 cup grated Parmesan cheese

Directions

1. Preheat oven to 375F.

2. In a large bowl combine all the ingredients except the Parmesan cheese.

3. Gently press puff pastry squares into muffin cups coated with cooking spray.

4. Spoon chicken mixture into pastry cups. Sprinkle with Parmesan cheese.

5. Bake 25-30 minutes. Serve warm.

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