Comida Kraft
Recipe Box

Cheesy Chicken & Broccoli Bake

No referer *
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

Tap or click steps to mark as complete

  • 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

Cheesy Chicken & Broccoli Bake is rated 4.625 out of 5 by 24.
  • 2016-07-24T10:08CST
  • bvseo_cps, prod_bvrr, vn_cps_3.3.0
  • cp_1, bvpage1
  • co_hasreviews, tv_1, tr_23
  • loc_en_US, sid_66206, PRD, sort_relevancy
  • clientName_khcrm
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 4 out of 5 by from It was quick & easy to make but i did season the chix a tad bit before mixing it w everything else. It was quick & easy to make but i did season the chix a tad bit before mixing it w everything else. I also cooked mine in a 9x9 pyrex dish. This does taste incredibly like cream of chix soup.. & the cheese wasn't evenly distributed. It was really cheesy some places and no cheese in others. The kids ate it so i guess that's all that matters..
Date published: 2013-08-15
Rated 5 out of 5 by from I loved the recipe and so did my husband. I loved the recipe and so did my husband. I just printed it out for my son to make. I cooked the checken ahead to give it some color and seasoned with salt and pepper. I heated the soup and cheese on the stove top so the cheese melted and spread it on the chicken and boccoli. I made it ahead. It worked wll. My husband is fussy.
Date published: 2013-11-29
Rated 4 out of 5 by from Good, but more flavorful the second day. Good, but more flavorful the second day. I did not use reduced-sodium soup but did use the 2% cheese. I made an oops and added the stuffing to the mixture rather than putting on top, which made for soggy stuffing. Thought that it lacked a bit of seasoning, but did enjoy it and would make again.
Date published: 2016-04-20
Rated 5 out of 5 by from I have to give this 5 stars. I have to give this 5 stars. My son, one of the pickiest eaters I know, loved this! I would use 1-1/2 pkgs of stuffing to cover a 9x13 pan. Easy, especially if you bake the chicken ahead of time and have it cut into bite size pieces. Definitely a keeper.
Date published: 2012-11-05
Rated 5 out of 5 by from This recipe is very very good and quite filling. This recipe is very very good and quite filling. it's easy to prepare and for a change you can substitute any flavor shredded cheese for the velveeta and cream of mushroom soup for the cream of chicken. my family LOVES it!
Date published: 2014-05-21
  • 2016-07-24T10:08CST
  • bvseo_cps, prod_bvrr, vn_cps_3.3.0
  • cp_1, bvpage1
  • co_hasreviews, tv_1, tr_23
  • loc_en_US, sid_66206, PRD, sort_relevancy
  • clientName_khcrm

K:43478v6 :66206

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