I took some chicken today and wasn’t really sure how I was going to make it for dinner. Chicken fingers, stuffed chicken, a pot pie? Then I remembered I had seen the new Philadelphia cooking cream online. I did a search, found the site and got a good recipe. Which brings me to tonight’s dinner. Chicken, Broccoli and Potato Divan.
Ok, so the cooking cream may not be the healthiest, but the broccoli is in there and I have a hard time getting the kids to eat anything outside of green beans or corn. So here’s to hoping the sauce hides that flavor and they will just love it! (One can hope right!!).
Here’s what you need:
1/2 cupKRAFT Tuscan House Italian Dressing and Marinade
4 smallboneless skinless chicken breasts
1 tub(10 oz.)PHILADELPHIA Savory Garlic Cooking Creme
1 pkg.(20 oz.)refrigerated sliced potatoes
2 cupsfrozen broccoli florets
1 cupKRAFT Shredded Triple Cheddar Cheese with a Touch of PHILADELPHIA,divided
1/8 tsp.ground black pepper
And this is what you do:
Heat oven to 375ºF.
Pour dressing over chicken in shallow dish; turn to coat both sides of each breast. Refrigerate 30 min. to marinate.
Mix cooking creme and milk in large bowl. Add potatoes, broccoli and 1/2 cup shredded cheese; mix lightly. Spoon into 13×9-inch baking dish sprayed with cooking spray.
Remove chicken from marinade; discard marinade. Place chicken over ingredients in baking dish; sprinkle with pepper.
Cover. Bake 1 hour or until heated through, uncovering and sprinkling with remaining shredded cheese after 45 min.
Here’s to a happy Wednesday and a new recipe for the week! I have a feeling I’m going to like this new cooking cream!
Have a great rest of the week.
Two Girls Cooking – Patricia
Here’s a link to the site I found this recipe: