Creamy Chicken over Pastry Shells

• 1 pkg. (10 oz.) frozen puff pastry shells (6 shells)
• 1 cup sliced mushrooms
• 2 Tbsp. butter
• 1-1/2 cups chopped OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips
• 1 pkg. (1.25 oz.) white sauce mix
• 1-1/2 cups fat-free milk
• 1 container (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
• 2 Tbsp. chopped fresh parsley
• 1/3 cup PLANTERS Sliced Almonds

1. Bake pastry shells as directed on pkg.
2. Meanwhile, cook and stir mushrooms in butter in medium saucepan until tender.
3. Add chicken breasts strips; cook until heated through, stirring occasionally.
4. Remove from heat; set aside.
5. Prepare white sauce in large saucepan as directed on pkg., using the fat-free milk.
6. Add cream cheese spread; cook until cream cheese is completely melted and mixture is well blended, stirring frequently.
7. Add chicken mixture and parsley; cook until heated through, stirring occasionally.
8. Remove center cutout from each pastry shell; set aside.
9. Spoon about 1/2 cup of the chicken mixture into each pastry shell.
10. Sprinkle evenly with almonds; top with pastry cutouts.

pastry shells, mushrooms, butter, oscar mayer, white sauce mix, milk, philadelphia, parsley, almonds

Taken from www.kraftrecipes.com/recipes/-19930.aspx (may not work)