VELVEETA® Broccoli Chicken and Potatoes

VELVEETA® Broccoli Chicken and Potatoes recipe

photo by:kraft

We loved this recipe! I have 2 suggestions, (1) use a bigger pot, not a skillet, and (2) melt the velveeta and cream of celery in a seperate pan and then simply pour over ...read more

posted by

mscdyson

on 11/18/2010

time

prep:

10 min

total:

30 min

servings

total:

6 servings, about 1-1/3 cups each

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What You Need

1-1/4

lb. boneless skinless chicken breast halves, cut into bite-sized pieces

1/2

tsp. each: salt and black pepper

1/2

cup water

pkg. (12 oz.) frozen broccoli florets

cups frozen hash browns (cubed, not shredded, variety)

1/2

lb. (8 oz.) VELVEETA®, cut up

can (10-3/4 oz.) condensed cream of celery soup

1/4

tsp. ground nutmeg

Make It

SPRAY large skillet with cooking spray. Add chicken; cook and stir on medium-high heat 4 min. or until no longer pink. Season with salt and pepper.

ADD water, broccoli and potatoes; stir. Cover. Cook 5 to 7 min. or until potatoes are tender, stirring frequently.

STIR in remaining ingredients; cook until VELVEETA is completely melted and mixture is heated through, stirring frequently.

Kraft Kitchens Tips

Substitute

Substitute 3 cups fresh broccoli florets for the frozen broccoli.

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wullbrandt

posted:5/25/2011

good flavor, but the texture is more like a thick stew. the potatoes get mushy. everyone liked it though.

mscdyson

posted:11/18/2010

We loved this recipe! I have 2 suggestions, (1) use a bigger pot, not a skillet, and (2) melt the velveeta and cream of celery in a seperate pan and then simply pour over the chicken, broccoli, and potatoes and toss to coat. It will save you time, and will keep the potatoes from becoming mashed potatoes. I also added more broccoli then called for (about 4 cups fresh). We love it both ways though!

animalqueen18

posted:8/29/2010

my family liked this recipe because it had a different taste. It was good but not one of there favorite, but I would make it again.

jadedroses2

posted:5/30/2010

I added mushrooms, onions and corn. Instead of water, I used low sodium chicken broth. It was great!

bulldawgbsbl7

posted:3/27/2010

I cooked it like the recipe said (unlike most, I did use the nutmeg and cream of celery), and added some fresh chopped celery and it was awesome. My girlfriend and I both loved it and will make it again, will probably use fresh potatoes next time because the frozen potatoes got mushy.

fconway

posted:1/10/2010

I used the hashbrowns that had onions and pepppers in them so it added alot of flavor.. I didn't use the nutmeg and only used about 1/2 of the can of soup (cream of chicken) because that was what I had on hand. (The patotoes did get mushy...)

a cook

posted:9/8/2009

It turned out a little soupy so next time I will add in more hashbrowns, otherwise it was pretty good.

vanderkitty

posted:6/10/2009

This was pretty good, I used leftover rotisserie chicken so the texture probably wasn't what it was supposed to be. Also the frozen cubed hashbrowns were a bit mushy. Used fresh brocolli. The overall flavor was good. If I make again I will use cubed chicken next time and fresh potatoes instead of frozen. I think they would hold up better. Also I think cream of chicken soup would be better than the cream of celery, just my personal taste.

gingem1

posted:11/10/2008

This recipe is fantastic. Easy to make, tastes great.

bird9rw

posted:10/31/2008

Good but I think it would taste much better made with cubed ham instead of chicken.