I made several changes to the skeleton recipe that is provided to create a more complex flavor (and also cut out some carb’s in the process). I added chicken and fresh broccoli rather than the frozen. I cooked the chicken in extra-virgin olive oil in a large iron skillet. Once the chicken was completely cooked, I added the soup mix (I used reduced fat), the cream cheese, (I used the entire 8oz.) broccoli, and water. Once I had my baking dish prepared I put the contents of the skillet into the dish, folding in approximately a cup and a half of cheddar cheese. Instead of using puff pastry I used Filo dough. I coated the Filo dough with a seasoned Irish butter and cooked for about 30 minutes. The meal was FANTASTIC! The flavor was complex and my family was very pleased.