Recipe Summary

Servings: 8

Ingredients

1 (10 3�?-oz) can condensed cream of mushroom soup, undiluted
1�? cup chive-flavored or plain whipped cream cheese spread
2 (10-oz) package frozen broccoli florets, thawed
4 oz shredded Cheddar cheese (1 cup)
1 sheet frozen puff pastry, thawed (from a 17.3-oz package)
1 large egg, lightly beaten

Directions

1. Preheat oven to 400°F. Coat 1 1�?-quart baking dish with nonstick cooking spray; set aside.
2. Combine soup, cream cheese spread and 1�? cup water in large bowl; whisk to mix well. Add broccoli and cheese; stir to coat. Spoon mixture into prepared dish.
3. Roll out pastry sheet on lightly floured surface to size 1" larger than circumference of top of baking dish. Place pastry over baking dish, pressing firmly to seal edges. Brush pastry with egg; pierce several times with sharp knife to allow steam to escape. Bake 25 to 30 minutes or until pastry is puffed and golden.