1 pkg. frozen broccoli spears
1/4 c. plus 2 tbsp. Jiffy baking mix
1 tsp. ground ginger
2 cans chicken broth
1/4 c. butter
1/2 tsp. garlic powder
3 tbsp. lemon juice
2 c. cooked and cut up chicken
1 c. (8 oz.) sliced water chestnuts, drained
1 c. (4 oz.) mushroom pieces
1 (2 oz.) jar diced pimentos, drained
1 box Pepperidge Farm puff pastry shells

Prepare puffed pastry according to box. Cook broccoli as directed. Drain and cut up; set aside. Melt butter in 3-quart saucepan and stir in baking mix, ginger and garlic. Cook over low heat, stirring constantly, until smooth and bubbly. Remove from heat; stir in broth and lemon juice. Heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat. Stir in broccoli and remaining ingredients. Heat through. Fill puff pastries with chicken mixture. Serve with a side dish of rice.

Makes 6 servings.

Colorful and easy to prepare.