You can make this recipe with Healthy Request cream of chicken, it’s incredibly tasty. If using fresh chicken,
saute the meat in margarine or butter with a little sea salt, pepper,
and garlic powder. Also, pre-cook the broccoli according to
microwave directions for 5 minutes before adding to remaining
ingredients. For a lower fat option, substitute Chive & Onion Light Cream Cheese Spread and 2% Milk Shredded Reduced Fat Cheddar Cheese.
PREHEAT oven to
ROLL pastry sheet on
BAKE 30 min. or until heated through and pastry is puffed and golden brown.
(1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
(10-3/4 oz.) condensed cream of mushroom soup
water
(16 oz. each) frozen broccoli florets, thawed, drained
KRAFT Shredded Cheddar Cheese
thawed frozen puff pastry sheet (1/2 of 17.3-oz. pkg.)
egg, lightly beaten
400°F. Mix cream cheese spread, soup and water until well blended. Stir
in broccoli and Cheddar cheese. Spoon into 2-1/2- to 3-qt. shallow
rectangular or oval baking dish.
lightly floured surface to fit baking dish. Cover dish completely with
pastry. Press pastry edges against rim of dish to seal. Brush entire
surface lightly with egg; pierce with knife five to six times to vent.
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