Broccoli Chicken Cups

I made these for a Christmas Eve get-together at our house.  They were easy and very yummy.  I am posting my version of the original recipe which I found in a Taste of Home cookbook I have.

Ingredients

• 2-1/2 cups diced cooked chicken breast
• 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
• 1 cup frozen chopped broccoli, thawed and drained
• 1/2 cup diced carrots*
• 1 tablespoon Dijon mustard
• 1 tsp garlic powder
• 1/4 cup diced red pepper
• 1 sheet frozen puff pastry, thawed
• 1/4 cup grated Parmesan cheese

Directions

• In a large bowl, combine the first eight ingredients; set aside. On a lightly floured surface, roll pastry into a 12-in. x 9-in. rectangle. Cut lengthwise into four strips and width wise into three strips. Gently press puff pastry squares into muffin cups coated with cooking spray.
• Spoon chicken mixture into pastry cups. Sprinkle with Parmesan. Bake at 375° for 35 - 40 minutes or until golden brown. Serve warm. Yield: 1 dozen.

* - I used the matchstick carrots and then diced those, seemed to much easier than dicing a whole carrot.