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Stanstead Journal - - FRONT PAGE -

Prep Time: 10 min. To­tal Time: 40 min. Makes: 6 serv­ings 1 lb. bone­less skin­less chicken breasts, cut into bite-size pieces 2 Tbsp. Kraft Zesty Ital­ian Dress­ing 2 cups frozen mixed veg­eta­bles 1 can (10 ¾ oz.) con­densed cream of chicken soup ¼ lb. (4 oz.) Velveeta Pas­teur­ized Pre­pared Cheese Prod­uct, cut into ½-inch cubes " #$ %' thawed 1 egg, beaten Heat oven to 400°F. Cook and stir chicken in dress­ing in large skil­let on medium heat 5 min. or un­til done. Stir in veg­eta­bles and soup. Spoon into greased 9-inch-square bak­ing dish; top with Velveeta. Un­fold pas­try sheet; place over chicken mix­ture. Fold un­der edges of pas­try; press onto top of bak­ing dish to seal. Brush pas­try with egg. Cut sev­eral slits in pas­try to per­mit steam to es­cape. Place dish on bak­ing sheet. Bake 30 min. or un­til crust is deep golden brown. Let stand 5 min. be­fore serv­ing. For ad­di­tional meal­time inspiration, visit www. Velveeta.com/ Loaf.

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