Broccoli Chicken Cups

These are really good! I got this recipe from Taste Of Home magazine and made these last night. I made a few changes, but am posting the original recipe here: added 1 tbsp more mustard than asked for (personal preference), also - for the cooked chicken, i had boiled about 400 g boneless fillets in about 2 cups of water with a little vinegar, a crushed stock cube, garlic and ginger paste and lots of black pepper. I didnt have any parmesan so topped with crushed black pepper and just a bit of mozzarella. Also - i used ready made puff pastry squares for this

• Ready In: 40 mins
• Serves: 12
• Yields: 12 cups

Ingredients

• 2 1⁄2 cups  diced  cooked chicken breasts
• 1 (10 3/4ounce) can  reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
• 1  cup  chopped frozen or fresh broccoli, chopped
• 2  small plum tomatoes, seeded and chopped
• 1  small carrot, grated
• 1  tablespoon Dijon mustard
• 1  garlic clove, minced
• 1⁄4 teaspoon black pepper
• 1  sheet frozen puff pastry, thawed
• 1⁄4 cup  grated parmesan cheese

Directions

1. In a large bowl, combine the first 8 ingredients, set aside.
2. On a lightly floured surface, roll pastry into a 12x9" rectangle.
3. Cut lengthwise into lenghtwise into 3 strips and widthwise into 4 strips.
4. gently press pastry squares into muffin cups coated with cooking spray.
5. Spoon mixture into pastry cups.
6. Sprinkle with parmesan.
7. Bake at 375F for 25- 30 minutes or until golden brown.
8. Serve warm.