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Ingredients

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Directions

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  • Combine vegetables, onion, garlic, and broth in a 3-quart saucepan; cook for 2 minutes. Add chicken; cook for 7 to 8 minutes, until cooked through. Whisk cornstarch into milk; add to saucepan. Cook and stir until thickened and bubbly. Meanwhile, stack the phyllo sheets, coating each with nonstick spray. Use a round cutter to cut phyllo the same size as the top of the ramekins.

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Instructions Checklist
  • Divide the mixture among eight ramekins. Top with phyllo rounds and bake 15 minutes or until golden.

Nutrition Facts

180 calories; 2 g total fat; 1 g saturated fat; 197 mg sodium. 22 g carbohydrates; 3 g fiber; 18 g protein; 30 mg calcium; 2 mg iron;

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