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6 servings, about 1-1/3 cups each
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Prepare using 2% Milk VELVEETA.
Substitute 3/4 cup CHEEZ WHIZ Cheese Dip for the cubed VELVEETA.
Substitute frozen mixed vegetables for the broccoli florets.
* 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.
I also wanted to add that I wait until halfway through the cooking time to add the stuffing, this helps with the stuffing not getting too crispy on top.
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!
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.