Here is a recipe that seems to me to be a great starter recipe. Use the ingredients and then add to it or wing it. It says to use pastry shells. But I don’t see why you couldn’t serve it over fresh biscuits. You could omit the almonds. Add some frozen veggies (peas and carrots) to the pan as you heat up the chicken. Looks like you’d have all of the fixings for something like a pot pie.
I just think with cream cheese it may not fit into the light category. I put it in the lunch category but it feels like such comfort food I think it would taste great for virtually any meal. I bummed this from those self-serving folks at Kraft.com so don’t feel the need to use their name brand ingredients.
1 pkg. (10 oz.) puff pastry shells (6 shells)
2 Tbsp. butter
1-1/2 cups chopped OSCAR MAYER Deli Fresh Oven Roasted Chicken Breast Cuts
1 pkg. (1.25 oz.) white sauce mix (we’re talking like a bechamel sauce…not a gravy or an alfredo)
1-1/2 cups fat-free milk
1 container (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
2 Tbsp. chopped fresh parsley
1/3 cup PLANTERS Sliced Almonds
BAKE pastry shells as directed on pkg. Meanwhile, cook and stir mushrooms in butter in medium saucepan until tender. Add chicken breast cuts; cook until heated through, stirring occasionally. Remove from heat; set aside.
PREPARE white sauce in large saucepan as directed on pkg., using the fat-free milk. Add cream cheese spread; cook until cream cheese is completely melted and mixture is well blended, stirring frequently. Add chicken mixture and parsley; cook until heated through, stirring occasionally.
REMOVE center cutout from each pastry shell; set aside. Spoon about 1/2 cup of the chicken mixture into each pastry shell. Sprinkle evenly with almonds; top with pastry cutouts.
Bechamel Sauce from www.foodnetwork.com
* 5 tablespoons butter
* 4 tablespoons all-purpose flour
* 4 cups milk
* 2 teaspoons salt
* 1/2 teaspoon freshly grated nutmeg
In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.
Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use.