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Chicken, Broccoli and Potato Divan

  • 4servings
  • 100minutes
  • 560calories

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Source: ca.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12
MineralsChromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

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

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

  3. 1 tub(s) (10-ounce) PHILADELPHIA Savory Garlic Cooking Creme

  4. 1/2 cup(s) milk

  5. 1 package(s) (20-ounce) refrigerated sliced potatoes

  6. 2 cup(s) frozen broccoli florets

  7. 1 cup(s) KRAFT Shredded Triple Cheddar Cheese with a touch of PHILADELPHIA , divided

  8. 1/8 teaspoon(s) 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 minutes to marinate.

  3. Mix cooking creme and milk in large bowl. Add potatoes, broccoli and 1/2 cup shredded cheese; mix lightly. Spoon into 13- by 9-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 minutes.

  6. Each serving contains: 30%DV vitamin A, 60%DV vitamin C, 35%DV calcium, 15%DV iron.

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