Thursday, July 28, 2011

Creamy Chicken &Broccoli Casserole

My wife chose this recipe from Kraft while working on the grocery list on a day I was at work. This dish is lives up to it's name as it's creamy, loaded with flavor, and has a veggie in it. Now broccoli is on of my toddlers favorite veggies, believe it or not, and she loved this dish because it had cheese melted onto the broccoli.

This recipe was in the spring edition of Kraft Food & Family and we fixed it smack in the middle of the dog days of summer, while delicious it was incredibly heavy for a hot day. But this recipe will definitely be making its way into our rotations come this fall and winter when we need a good healthy comfort food.
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 pkg. frozen broccoli florets, thawed, drained (it is very important to make sure their thawed as it will add more cooking time if they are not)
1 1/2 cups Kraft 2% milk shredded sharp cheddar cheese
1 tub Philadelphia Savory Garlic Cooking Creme
1/2 cup milk
24 Ritz Crackers, crushed (about 1 cup)
1 tbsp. butter, melted

1. Heat oven to 400 degrees F.
2. Combine first 5 ingredients in 13x9-inch baking dish; cover
3. Bake 25 min. Meanwhile, mix cracker crumbs and butter
4. Stir chicken mixture; top with crumbs. Bake, uncovered, 10 min. or until topping is golden brown.


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