2 TO 7 OZ OF CHICKEN YOU CAN USE PREPACKED PRECOOKED IF YOU WANT TO SAVE TIME
OR YOU CAN USE CHICKEN BREAST FROM A CAN.
1 CUP BABY SWEET PEAS
1 CUP WHITE CORN
1 CUP OF DICED RAW CARROTS
1 103/4 OZ CAN OF CONDENSED CREAM OF CHICKEN SOUP CHECK CAN FOR CALORIE CONTENT
USE ONE THAT CONTAINS 80 CALORIES PER 1/2 CUP SERVING.
6 SLICES OF AMERICAN CHEESE VELVEETA MELTS BEST
1 SHEET PEPPERIDGE FARM PUFF PASTRY (THAW 40 MINUTES BEFORE USE)
1 EGG BEATEN ONLY USE HALF
GREASE A 9X9X2 PAN
COMBINE CHICKEN, PEAS, CORN, CARROTS, CONDENSED SOUP IN A BOWL MIX AND POUR IN THE
GREASED PAN. NOW LAY THE CHEESE OVER THE TOP OF THE VEG TABLE MIXTURE.
OPEN THE PUFF PASTRY AND LAY ON TOP. PRESS EDGES TO SEAL TO INSIDE OF THE PAN.
CUT SEVERAL VENT HOLE INTO THE PUFF PASTRY. BRUSH EGG ONTO TOP OF THE PASTRY.
BAKE 30 MINUTES ON 400 DEGREES F
THIS WILL MAKE 6 SERVINGS
AT 4O2 CALORIES A SERVING
ITS A GOOD COMPLETE MEAL
IF YOU HAVE LEFT OVERS, PUT THEM INTO SINGLE SERVE MICROWAVEABLE CONTAINERS AND TAKE THEM FOR LUNCH.
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