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1
Heat oven to 350 degrees F.
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2
Place won ton wrappers in single layer on baking sheet; spray lightly with cooking spray.
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3
Bake 3 to 5 min or until lightly browned.
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4
Meanwhile, cook chicken in dressing in large skillet on medium heat 5 min.
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5
or until evenly browned, stirring frequently.
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6
Add carrots; cook and stir 3 min.
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7
or until crisp-tender.
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8
Stir in cream cheese product and broth; cook 3 min.
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9
or until cream cheese is completely melted and sauce is well blended, stirring constantly.
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10
Add sugar snap peas and frozen peas; stir.
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11
Mix corn starch and water.
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12
Add to skillet; mix well.
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13
Bring to boil; simmer on medium-low heat 5 min.
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14
or until sauce is thickened, stirring constantly.
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15
Spoon into 4 (375-mL) ramekins; top each with won ton crust.
