- 2 C frozen mixed vegetables
- 1/4 C chopped onion
- 1 clove garlic, minced
- 1 1/2 C chicken broth
- 1/2 lb chicken breast cubed
- 2 Tbsp cornstarch
- 1/2 C milk
- 3 14×9 sheets phyllo dough
Preheat oven to 400. Combine vegetables, onion, garlic and broth in a 3 quart saucepan. Cook fro 2 minutes. Add chicken, cook for 7-8 minutes until cooked through. Whisk cornstarch into the 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 ramekin tops.
Divide the mixture among eight ramekins. Top with phyllo rounds and bake 15 minutes or until golden.
Alison Sweeney