Thursday, January 3, 2013

Chicken, Broccoli and Potato Divan

Chicken, Broccoli & Potato Divan

I have been slacking a bit with the holidays on dinner and my blog.  I made this recipe a few weeks before Christmas and it was really good.  

I always have a tub of the new Philadelphia cooking creme in the refrigerator, it is great for a quick meal.  

What You Need
1/2 cup KRAFT Tuscan House Italian Dressing
4 small boneless skinless chicken breasts (1 lb.)
1 tub (10 oz.) PHILADELPHIA Savory Garlic Cooking Creme
1/2 cup milk
1 pkg. (20 oz.) refrigerated sliced potatoes
2 cups frozen broccoli florets
1 cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA, divided
1/8 tsp. ground black pepper

Make It
Heat oven to 375ºF. Pour dressing over chicken in shallow dish; turn to evenly coat both sides of each breast. Refrigerate 30 min. to marinate.
Mix cooking creme and milk in large bowl until blended. Add potatoes, broccoli and 1/2 cup shredded cheese; mix lightly. Spoon into 13x9-inch baking dish sprayed with cooking spray. 
Remove chicken from marinade; discard marinade. Place chicken over vegetable mixture; sprinkle with pepper. Cover.
Bake 1 hour or until chicken is done (165ºF), uncovering and sprinkling with remaining shredded cheese after 45 min.

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