Comida Kraft
Recipe Box

Cheesy Chicken & Broccoli Bake

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Cheesy Chicken & Broccoli Bake is rated 4.250909090909091 out of 5 by 275.
Prep Time
10
min.
Total Time
50
min.
Servings

6 servings, about 1-1/3 cups each

This chicken and broccoli bake may be your family's new favorite Healthy Living recipe. If it is, we'd bet it's because of the stuffing and cheese sauce.

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What You Need

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Make It

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  • Heat oven to 400ºF.
  • Prepare stuffing as directed on package.
  • Combine remaining ingredients; spoon into 13x9-inch baking dish sprayed with cooking spray. Top with stuffing.
  • Bake 40 min. or until chicken is done.

Substitute

Save 30 calories and 4g of fat, including 3g of sat fat, per serving by preparing with 2% Milk VELVEETA.

Substitute

Substitute 3/4 cup CHEEZ WHIZ Cheese Dip for the cubed VELVEETA.

Substitute

Substitute your favorite frozen mixed vegetables for the broccoli florets.

Servings

  • 6 servings, about 1-1/3 cups each

Nutritional Information

Serving Size 6 servings, about 1-1/3 cups each
AMOUNT PER SERVING
Calories 450
Total fat 19g
Saturated fat 8g
Cholesterol 95mg
Sodium 1230mg
Carbohydrate 34g
Dietary fiber 3g
Sugars 7g
Protein 36g
% Daily Value
Vitamin A 35 %DV
Vitamin C 35 %DV
Calcium 40 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from I made this recipe and it was pretty good i did make some alterations to it. I made this recipe and it was pretty good i did make some alterations to it. I added a bit of milk to the soup cause it seems like it gets a little dry and i cover it with foil while it bakes and than the stuff doesn't get all dry< about the last 10 mins i remove foil. I was dissapointed that the cheese was still in big clumps and my husband didn't like that. It doesn't say anything about melt cheese first. But next time i make i am going to melt the cheese and mix it together in bowl with soup and i used just a little less cheese. It just seemed like to much, at least for our taste. But it is still a wonderful recipe. I love!!!
Date published: 2009-05-10
Rated 5 out of 5 by from I loved this recipe concept. I loved this recipe concept. I made it much more simple though. I used rotissere chicken all ready cooked from the store, pulled it apart. I used fresh broccoli and sliced mushrooms along with 98% fat free cream of mushroom soup with one can of 1% milk. I used 1 cup of 2% shredded cheddar cheese with fresh ground pepper. I mixed all of the ingredients together then placed it in a baking dish and topped it with 4 slices of Kraft American cheese. I baked it at 375 degrees for 15 minutes before I put the stuffing on, then baked it for another 10. It was so delicious, my family LOVED it!
Date published: 2009-03-20
Rated 4 out of 5 by from This recipe was really good. This recipe was really good. The prep was pretty simple too. I would, however, add more chicken. I did brown and season the chicken before putting into the casserole so that it wouldn't take so long to bake (at the advice of other people giving reviews!)...and I didn't add the stuffing to the top until the last 10 minutes or so; I was afraid of it drying out too much. I added a bit of shredded cheddar to the dish as well. Both my husband and kids enjoyed it. I will definitely make it again, but probably cut the ingredients in half...it makes a lot of food!! :)
Date published: 2009-01-05
Rated 4 out of 5 by from Very good--husband liked it and he is picky. Very good--husband liked it and he is picky. I did a couple things different: added a fair amount of garlic powder and pepper to the chicken mix, baked that for 20 minutes, stirred it to make sure the velveeta was melting OK, added some shredded cheddar, then added stuffing and baked for another 30. (My oven usually takes longer for recipes). Turned out great, very yummy and god leftovers!
Date published: 2009-04-15
Rated 4 out of 5 by from I made this last night for dinner for me and my boyfriend. I made this last night for dinner for me and my boyfriend. I followed the recipe to a t, with the exception of seasoning the chicken a bit before mixing it with the other ingredients. Oh, and I used low sodium stuffing mix. We thought there was more than enough chicken in it, and would have wanted more cheese (we do live in Wisconsin though, maybe thats why, lol). This definitely tasted great last night and for lunch today. Thanks for the recipe!
Date published: 2012-01-05
Rated 5 out of 5 by from This recipe is delicious and simple. This recipe is delicious and simple. It doesn't need to be precooked chicken, it cooks just fine in the oven. I always use fresh broccoli but this does add a bit of cook time so if you are wanting the broccoli softer you might use the frozen as suggested. I also wanted to add that this dish does not turn out dry, the juices from the chicken is plenty and normally ends up almost too wet. Overall GREAT recipe and GREAT food. Thank you!
Date published: 2015-11-04
Rated 4 out of 5 by from I felt better about pre-cooking the chicken, which I did, sautéed in Italian seasonings and white... I felt better about pre-cooking the chicken, which I did, sautéed in Italian seasonings and white wine, before transferring to the baking dish. I also used fresh broccoli. In the future, I'll also melt down the Velveeta into the soup, adding a touch of cream to make sure the dish doesn't dry out too much and the cheese is distributed throughout. Overall a tasty dish that went together pretty quickly.
Date published: 2015-02-17
Rated 5 out of 5 by from Made this dish last night using 2 lbs of chicken, 1 can of cream of mushroom and 1 can of cream of... Made this dish last night using 2 lbs of chicken, 1 can of cream of mushroom and 1 can of cream of chicken, no changes to broccoli, Stove top, or Velveeta. It was a huge hit and I brought leftovers to work today and have already given the recipe out to several co-workers. What I keep hearing as people walk by my area at work is, "Man, someone's lunch smells really good!"
Date published: 2010-12-07
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