Crust-Topped Jalapeno Corn Casserole

• 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Spicy Jalapeno Cream Cheese Spread
• 1 can (10-3/4 oz.) condensed cream of chicken soup
• 1/2 cup milk
• 2 pkg. (16 oz. each) frozen corn, thawed, drained
• 1 cup KRAFT Mexican Style 2% Milk Finely Shredded Cheddar Jack Cheese
• 1 frozen puff pastry sheet (1/2 of 17.3-oz. pkg.), thawed
• 1 egg, beaten

1. Heat oven to 400F.
2. Mix cream cheese spread, soup and milk in large bowl until blended.
3. Stir in corn and shredded cheese.
4. Spoon into shallow rectangular or oval baking dish.
5. Roll pastry sheet on lightly floured surface to fit top of baking dish; place over ingredients in dish, completely covering top of dish.
6. Press edges against rim of dish to seal.
7. Brush with egg; pierce with knife to vent.
8. Bake 30 min.
9. or until filling is heated through, and crust is puffed and golden brown.

philadelphia, condensed cream, milk, frozen corn, milk, pastry sheet, egg

Taken from www.kraftrecipes.com/recipes/crust-topped-jalapeno-corn-casserole-158744.aspx (may not work)