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540 Posts in 244 Topics by 486 Members Latest Member: - sandra Most online today: 13 - most online ever: 215 (October 16, 2007, 02:43:27 PM)
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Author Topic: Chicken Pot Pie Recipe  (Read 7723 times)
Sunshine08
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« on: February 24, 2009, 07:16:36 PM »

This looks really good havent made it yet but let me know what u think...

2  cups   frozen mixed vegetables (peas, carrots, green beans, corn)
2 pkg. (6 oz. each) OSCAR MAYER Deli Fresh Oven Roasted Chicken Breast Cuts
1 can (10-3/4 oz.) condensed cream of chicken soup
1/2 cup KRAFT Shredded Cheddar Cheese
1 cup flour
2 tsp. CALUMET Baking Powder
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
1/4 cup milk

MIX vegetables, chicken and soup; spoon into 4 (2-cup) ovenproof bowls. Top with Cheddar.
MIX flour and baking powder in medium bowl. Cut in cream cheese spread with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in milk with fork just until mixture forms dough.
DIVIDE into 4 balls. Pat each into 5-inch circle on lightly floured surface. Prick tops in several places with fork to allow steam to escape.
PLACE biscuits on top of chicken mixture. Bake 25 to 30 min. or until crusts are golden brown.

i got it from CreamCheese.com in case anyone wants more recipes
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royce6831
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« Reply #1 on: March 19, 2009, 03:42:58 PM »

 CreamCheese has a lot of good recipes and I often take one of them and try it. My favourite meat is chicken so every chicken recipe is welcome.
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Sunshine08
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« Reply #2 on: March 23, 2009, 05:35:02 PM »

Have you tried the Three Cheese chicken penne pasta bake? i made it last week and it tasted sO good...heres the recipe...its from the same site...

1-1/2  cups  multi-grain  penne pasta, uncooked
1 pkg. (9 oz.) fresh spinach leaves
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 jar (14-1/2 oz.) spaghetti sauce
1 can (14-1/2 oz.) diced tomatoes, drained
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA 1/3 Less Fat Cream Cheese, cubed
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
2 Tbsp. KRAFT Grated Parmesan Cheese

COOK pasta as directed on package, adding spinach to the boiling water the last minute.
COOK and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Stir in spaghetti sauce and tomatoes; bring to boil. Simmer on low heat 3 min. or until chicken is done. Stir in cream cheese.
DRAIN pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2-qt. casserole or 8-inch square baking dish.
BAKE 20 min. Sprinkle with remaining cheeses. Bake 3 min.

let me know what you think...
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