Crust-Topped Broccoli Cheese Bake

• 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
• 1 can (10-3/4 oz.) condensed cream of mushroom soup
• 1/2 cup water
• 2 pkg. (16 oz. each) frozen broccoli florets, thawed, drained
• 1 cup KRAFT Shredded Cheddar 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 water in large bowl until blended.
3. Stir in broccoli and cheddar.
4. Spoon into 2-1/2- to 3-qt.
5. shallow rectangular or oval baking dish.
6. Roll pastry sheet on lightly floured surface to fit top of baking dish.
7. Cover dish completely with pastry.
8. Press pastry edges against rim of dish to seal.
9. Brush with egg; pierce with knife to vent.
10. Bake 30 min.
11. or until filling is heated through and pastry is puffed and golden brown.

philadelphia, condensed cream, water, frozen broccoli, cheddar cheese, pastry sheet, egg

Taken from www.kraftrecipes.com/recipes/crust-topped-broccoli-cheese-bake-89650.aspx (may not work)