Creamy PHILLY Chicken Pot Pie

Creamy PHILLY Chicken Pot Pie

Philadelphia Cream Cheese Ingredients

* 1 Tbsp. non-hydrogenated margarine
* 1 large onion, chopped
* 1/2 lb. (225 g) mushrooms, quartered
* 1-1/2 lb. (675 g) boneless skinless chicken breasts, cut into bite-size pieces
* 1 tub (250 g) PHILADELPHIA Herb & Garlic Cream Cheese Spread
* 3/4 cup 25%-less-sodium chicken broth
* 2 cups frozen peas and carrots, thawed
* 1 refrigerated ready-to-use pie crust (1/2 of 425-g pkg.)
* 1 egg, beaten

Philadelphia Cream Cheese Instructions
  • Heat oven to 400ºF.
  • Melt margarine in large saucepan on medium heat. Add onions; cook and stir 5 min. Stir in mushrooms; cook 10 to 12 min. or until lightly browned, stirring occasionally.
  • Add chicken; cook and stir 5 min. or until done.
  • Stir in cream cheese spread and broth; cook 3 min. or until cream cheese is completely melted. Stir in vegetables.
  • Spoon into 9-inch round 1.4-L casserole sprayed with cooking spray. Brush top of chicken mixture and inside of dish with egg.
  • Cover with pie crust; gently press edge of crust onto side of dish to seal. Brush crust with remaining egg.
  • Cut slits in crust to permit steam to escape.
  • Bake 25 to 30 min. or until crust is golden brown
The Philadelphia Cream Cheese recipe of chicken pot pie is ready to serve...nice and delicious ! Enjoy !

Easy Creamy PHILLY Spaghettini

Easy Creamy PHILLY Spaghettini
A great Philadelphia Cream Cheese recipe to try !

Philadelphia Cream Cheese Ingredients

* 300 g (1/3 of 900-g pkg.) spaghettini pasta, uncooked
* 1-1/4 cups 25%-less-sodium chicken broth
* 1 Tbsp. flour
* 1/3 cup PHILADELPHIA Light Cream Cheese Spread
* 3 Tbsp. KRAFT 100% Light Parmesan Grated Cheese, divided
* 1/4 tsp. ground nutmeg
* 2 Tbsp. chopped fresh parsley

Philadelphia Cream Cheese Instructions
Cook pasta as directed on package.
Meanwhile, beat broth and flour in medium saucepan with whisk until well blended. Add Philadelphia cream cheese spread, 2 Tbsp. Parmesan and nutmeg; cook 2 min. or until mixture comes to boil and thickens, stirring constantly.
Drain pasta; toss with sauce in large bowl. Sprinkle with remaining Parmesan and parsley...and the Philadelphia Cream Cheese is ready to serve,..enjoy it !

Classic PHILADELPHIA Cheesecake

Classic PHILADELPHIA Cheesecake
A nice Philadelphia cream cheese recipe to try !

* 1-1/4 cups HONEY MAID Graham Crumbs
* 1/4 cup butter, melted
* 3 pkg. (250 g each) PHILADELPHIA Brick Cream Cheese, softened
* 3/4 cup sugar
* 1 tsp. vanilla
* 3 eggs

Heat oven to 350°F.
Mix crumbs and butter; press onto bottom of 9-inch springform pan.
Beat Philadelphia cream cheese, sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 40 to 50 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. The Philadelphia cream cheese recipe cheesecake is ready to serve...nice cake to try !
Philadelphia sundried..

PHILLY Spicy Thai Soup

A great PHILADELPHIA Cream Cheese recipe to try !

* 1/4 cup KRAFT Signature Asian Sesame Dressing
* 1 onion, chopped
* 1 teaspoon red curry paste
* 3 (10 ounce) cans 25%-less-sodium chicken broth
* 1 (2 pound) butternut squash, peeled, cubed
* 1/2 cup PHILADELPHIA Light Cream Cheese Spread
* 1/4 cup chopped cilantro


1. Heat dressing in large saucepan on medium-high heat. Add onions; cook and stir 5 minutes or until crisp-tender. Stir in curry paste. Gradually add broth, stirring until well blended.
2. Add squash. Bring to boil. Reduce heat to medium; cover. Simmer 15 minutes or until squash is tender, stirring occasionally.
3. Pour, in batches, into blender; cover. Blend until pureed. Return to saucepan. Add PHILADELPHIA cream cheese spread and cilantro; cook until PHILADELPHIA cream cheese is melted and mixture is well blended, stirring frequently with wire whisk. The PHILADELPHIA cream cheese recipe of Thai soup is ready to serve...enjoy the soup.!