Creamy Chicken over Pastry Shells

Ingredients

• 0.3 cup planters almonds sliced
• 2 Tbsp butter 
• 1.5 cups oscar mayer carving board flame grilled chicken breast strips chopped
• 8 oz philadelphia chive & onion cream cheese spread 
• 1.5 cups milk fat-free
• 2 Tbsp parsley fresh chopped
• 1 cup mushrooms sliced
• 10 oz puff pastry shells frozen (6 shells)
• 1.3 oz sauce mix white

Equipment

• sauce pan
• oven

Directions

1. Bake pastry shells as directed on pkg. Meanwhile, cook and stir mushrooms in butter in medium saucepan until tender.
2. Add chicken breasts strips; cook until heated through, stirring occasionally.
3. Remove from heat; set aside.
4. Prepare white sauce in large saucepan as directed on pkg., using the fat-free milk.
5. Add cream cheese spread; cook until cream cheese is completely melted and mixture is well blended, stirring frequently.
6. Add chicken mixture and parsley; cook until heated through, stirring occasionally.
7. Remove center cutout from each pastry shell; set aside. Spoon about 1/2 cup of the chicken mixture into each pastry shell.
8. Sprinkle evenly with almonds; top with pastry cutouts.