Ingredients Jump to Instructions ↓

  1. 1/2 cup KRAFT Tuscan House Italian Dressing and Marinade

  2. 4 small boneless skinless chicken breasts (1 lb.)

  3. 1 tub (10 oz.) PHILADELPHIA Savory Garlic Cooking Creme

  4. 1/2 cup milk

  5. 1 package (20 oz.) refrigerated sliced potatoes

  6. 2 cups frozen broccoli florets

  7. 1 cup KRAFT Shredded Triple Cheddar Cheese with a Touch of PHILADELPHIA, divided

  8. 1/8 teaspoon ground black pepper

Instructions Jump to Ingredients ↑

  1. HEAT oven to 375 degrees F.

  2. POUR dressing over chicken in shallow dish; turn to coat both sides of each breast. Refrigerate 30 min. to marinate.

  3. MIX cooking creme and milk in large bowl. Add potatoes, broccoli and 1/2 cup shredded cheese; mix lightly. Spoon into 13x9-inch baking dish sprayed with cooking spray.

  4. REMOVE chicken from marinade; discard marinade. Place chicken over ingredients in baking dish; sprinkle with pepper. Cover.

  5. BAKE 1 hour or until heated through, uncovering and sprinkling with remaining shredded cheese after 45 min.

  6. Substitute: Substitute frozen asparagus cuts or green beans for the broccoli.


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