Recipe
Ingredients
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1 tablespoon vegetable oil
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1 1/4 pound skinless, boneless chicken breast halves, cut into cubes
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1 can (10.5 ounces) Campbell’s® Condensed Cream of Chicken Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
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1/2 cup milk
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1/4 teaspoon dried thyme, crushed
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1/4 teaspoon onion powder
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2 cups frozen California vegetable blend (broccoli, cauliflower, carrots)
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1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
Directions
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.
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