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1-1/2 lb. boneless skinless chicken thighs, cut into 1-inch pieces
1/4 cup flour
1 cup coarse chopped celery
2 cups baby carrots
1 small onion, chopped
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1 cup frozen peas
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
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1st Keep
 RGW
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