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6 servings, about 1-1/3 cups each
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Substitute 3 cups fresh broccoli florets for the frozen broccoli.
* 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.
HUGE CROWD pleaser at my house! Both of my kids loved it as did my husband and I! We did tweek it a bit, to use what we had.
We added no soup. The Velveeta we used was the Ques kind that was leftover from rotel dip. It was awesome! We also didn't add nutmeg and used boiled potatoes! We will make this again and again!
good flavor, but the texture is more like a thick stew. the potatoes get mushy. everyone liked it though.
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!