Cheesy Chicken Bake

• 6 small boneless skinless chicken breasts (1-1/2 lb.)
• 3 cups frozen Asian mixed vegetables, thawed
• 2 cups milk
• 1/4 cup flour
• 1/2 cup (1/2 of 8-oz. container) PHILADELPHIA Chive & Onion Cream Cheese Spread
• 1 cup KRAFT Shredded Mozzarella Cheese

1. Preheat oven to 350F.
2. Spray large nonstick ovenproof skillet with cooking spray.
3. Heat on medium-high heat.
4. Add chicken; cook 4 minutes on each side or until lightly browned on both sides.
5. Remove from heat.
6. Add vegetables to chicken in skillet; stir gently.
7. Set aside.
8. Add milk to flour in deep microwavable bowl; beat with wire whisk until well blended.
9. Microwave on HIGH 8 minutes, stirring with wire whisk every 2 minutes.
10. Add cream cheese spread; beat until completely melted.
11. Add mozzarella cheese; stir until melted.
12. Pour evenly over chicken and vegetables.
13. Bake 20 to 25 minutes or until chicken is cooked through.
14. Stir sauce just before serving.

chicken breasts, mixed vegetables, milk, flour, philadelphia, mozzarella cheese

Taken from www.kraftrecipes.com/recipes/cheesy-chicken-bake-66118.aspx (may not work)