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“This recipe is from "Woman's Day", March 7, 2006.”
READY IN:
27mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 frozen puff pastry sheet, thawed
  • 1 egg, beaten
  • 1 (10 3/4 ounce) can cream of chicken soup
  • 12 cup milk
  • 12 teaspoon thyme
  • 2 cups cooked chicken, cubed
  • 1 (16 ounce) bagfrozen stir fry vegetables
  • 1 (15 1/4 ounce) can kernel corn
  • 3 green onions, chopped
  • thyme, sprinkle on puff pasty crust

Directions

  1. Heat oven to 400 degrees.
  2. Unfold puff pastry sheet on an ungreased baking sheet.
  3. Cut into 4 squares.
  4. Brush with beaten egg; sprinkle with thyme.
  5. Bake 12 minutes until golden.
  6. Heat cream of chicken soup, milk, and 1/2 teaspoon thyme in a large skillet.
  7. Add chicken, stir-fry veggies, corn, and green onions.
  8. Simmer, covered, 5 minutes until veggies are tender.
  9. Spoon into serving bowls.
  10. Cut pastry squares in half diagonally; put 2 on each bowl.

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