This is a great dish for a spring brunch!

CHICKEN WITH PHYLLO

1/4 CUP MARG. OR BUTTER
1/4 CUP ALL PURPOSE FLOUR
1 TBSP. DRY MUSTARD
1 TSP. SALT
1/4 TSP. PEPPER
2 CUPS MILK
1 (8 OZ) PACKAGE CREAM CHEESE
1 (10 OZ) PACKAGE GREEN PEAS
2 CUPS CUBED COOKED CHICKEN
1 CUP CELERY, SLICED
1/2 CUP SLICED GREEN ONIONS
6 SHEETS PHYLLO PASTRY, THAWED
1/4 CUP BUTTER THAWED

HEAT 1/4 CUP BUTTER IN SAUCEPAN OVER LOW HEAT UNTIL MELTED. BLEND IN FLOUR, MUSTARD, SALT AND PEPPER. COOK OVER LOW HEAT, STIRRING CONSTANTLY UNTIL SMOOTH AND BUBBLY. REMOVE FROM HEAT. STIR IN MILK. HEAT TO BOILING, STIRRING CONSTANTLY. BOIL AND STIR, 1 MINUTE. REMOVE FROM HEAT, STIR IN CREAM CHEESE. BEAT UNTIL SMOOTH.

RINSE FROZEN PEAS UNDER RUNNING COLD WATER TO SEPARATE; DRAIN. STIR PEAS, CHICKEN, CELERY AND ONIONS INTO SAUCE. SPREAD IN UNGREASED 8 X 8 X 2 BAKING DISH.

CUT PHYLLO SHEETS CROSSWISE INTO HALVES COVER WITH DAMP TOWELS TO KEEP THEM FROM DRYING OUT. CAREFULLY SEPARATE 1 (1/2) SHEET; PLACE ON CHICKEN MIXTURE, FOLDING EDGES UNDER TO FIT DISH IF NECESSARY. BRUSH WITH MELTED MARG OR BUTTER.

REPEAT WITH REMAINING 11 HALF SHEETS. BRUSH TOP WITH MELTED BUTTER. CUT TOP INTO 6 SERVINGS. COOK UNCOVERED IN 375 OVEN UNTIL GOLDEN BROWN, ABOUT 45 MINUTES. LET STAND 10 MINUTES BEFORE SERVING.