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VELVEETA® Broccoli Chicken and Potatoes

Prep Time
30
min.
Total Time
30
min.
Servings

6 servings, about 1-1/3 cups each

Here's a great dish that comes together in a skillet—complete with chicken, broccoli, chunky hash-browned potatoes and lots of cheese!

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What You Need

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Make It

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  • Cook chicken in large deep skillet sprayed with cooking spray on medium heat 4 min. or until no longer pink, stirring frequently. Season with pepper.
  • Add water, broccoli and potatoes; stir. Cover; cook 5 to 7 min. or until potatoes are tender, stirring frequently.
  • Stir in VELVEETA and soup; cook, covered, 3 to 5 min. or until VELVEETA is completely melted and chicken mixture is heated through, stirring frequently.

Substitute

Prepare using 3 cups small fresh broccoli florets.

Chicken Divan Skillet

Prepare using VELVEETA Queso Blanco and condensed cream of celery soup, and adding 1/4 tsp. ground nutmeg to cooked potato mixture in skillet along with the VELVEETA and soup.

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 340
Total fat 13g
Saturated fat 6g
Cholesterol 85mg
Sodium 950mg
Carbohydrate 24g
Dietary fiber 4g
Sugars 6g
Protein 31g
% Daily Value
Vitamin A 20 %DV
Vitamin C 30 %DV
Calcium 35 %DV
Iron 10 %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 5 out of 5 by from I made this and its now one of my boyfriends favorite dinners, its wonderful. I made this and its now one of my boyfriends favorite dinners, its wonderful. i changed it a bit to make it a little more homemade... while i cooked the chicken i steamed fresh broccoli and boiled some cubed potatoes. i think using fresh ingredients really helped because it was great!!! i also used cream of chicken soup instead of the celery soup- im not a huge fan of celery. I also left out the nutmeg YUM!
Date published: 2006-10-05
Rated 5 out of 5 by from We loved this recipe! 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!
Date published: 2010-11-19
Rated 5 out of 5 by from HUGE CROWD pleaser at my house! 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!
Date published: 2014-01-29
Rated 5 out of 5 by from I cooked it like the recipe said (unlike most, I did use the nutmeg and cream of celery), and added... 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.
Date published: 2010-03-27
Rated 4 out of 5 by from I used the hashbrowns that had onions and pepppers in them so it added alot of flavor.. 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...)
Date published: 2010-01-11
Rated 3 out of 5 by from This was pretty good, I used leftover rotisserie chicken so the texture probably wasn't what it was... 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.
Date published: 2009-06-10
Rated 3 out of 5 by from Both my husband and I thought this was good, but not great. Both my husband and I thought this was good, but not great. The flavor is a little bland, but I would definitely make it again, I would just add my own touch first. Thinking I might try a broccoli-cheddar soup instead of the celery, and the addition ofa little parmesan cheese on top also helped. Also-FYI-make sure to use a very large skillet or pot, because this makes A LOT!
Date published: 2005-02-13
Rated 5 out of 5 by from This recipe was a huge hit at my house! This recipe was a huge hit at my house! Two of my pickiest eaters loved it and even went back for seconds! I did change it a bit though, I used cream of chicken soup in place of the cream of celery, omitted the nutmeg and used fresh potatoes. I think this made a big difference. It was delicious! I will definitely be making this dish again!
Date published: 2007-07-13
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