1 sheet frozen puff pastry (1/2 of 17.3-oz. pkg.), thawed
1 egg, beaten
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Let's Make It
Heat oven to 400ºF.
Cook and stir chicken in dressing in large skillet on medium heat 8 to 10 min. or until done. Stir in vegetables and soup; spoon into 9-inch square baking dish sprayed with cooking spray. Top with 2% Milk VELVEETA.
Unfold pastry sheet; place over chicken mixture. Fold under edges of pastry; press onto top of baking dish to seal. Brush with egg. Cut several slits in pastry to permit steam to escape. Place dish on baking sheet.
Bake 30 min. or until crust is deep golden brown.
Small Changes Add Up
Small ingredient substitutions, such as KRAFT Lite Zesty Italian Dressing, reduced-sodium condensed cream of chicken soup and 2% milk VELVEETA result in a savings of 30 calories and 5g fat, including 2g of sat fat, per serving when compared to a traditional recipe.
Serve with a mixed green salad tossed with apple slices.
How to Thaw the Puff Pastry Sheets
Remove pastry sheet from freezer; cover with plastic wrap. Thaw at room temperature 30 min., or in refrigerator 4 hours. Thawed wrapped pastry sheets can be stored in the refrigerator up to 2 days before using as desired.
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 32g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.