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1 can cream of mushroom soup
1/2 c. chive-flavored whipped cream cheese spread
1/2 c. water
2 10-oz. pkgs. frozen broccoli florets, thawed
1 c. (4 oz.) shredded cheddar cheese
1 sheet frozen puff pastry, thawed (from 17.3 oz. pkg.)
1 large egg, lightly beaten

Preheat oven to 450. Coat 1 1/2 qt. baking dish with Pam; set
aside. Combine soup, cream cheese spread, and water in a large
bowl; whisk to mix well. Add broccoli and cheddar cheese; stir to
coat. Spoon mixture into prepared dish.

Roll out pastry sheet onto 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
25-30 minutes or until pastry is puffed and golden.

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