You'll like this easy chicken skillet dish because it's a cinch to make. (Well, because of that and the fact that it's also deliciously creamy and cheesy!)
What You Need
Original recipe yields 6 servings
6 small boneless skinless chicken breasts (1-1/2 lb.)
3 cups frozen Asian mixed vegetables, thawed
2 cups milk
1/4 cup flour
1/2 cup (1/2 of 8-oz. container) PHILADELPHIA Chive & Onion Cream Cheese Spread
1 cup KRAFT Shredded Mozzarella Cheese
Add To Shopping List
Let's Make It
Preheat oven to 350°F. Spray large nonstick ovenproof skillet with cooking spray. Heat on medium-high heat. Add chicken; cook 4 minutes on each side or until lightly browned on both sides. Remove from heat. Add vegetables to chicken in skillet; stir gently. Set aside.
Add milk to flour in deep microwavable bowl; beat with wire whisk until well blended. Microwave on HIGH 8 minutes, stirring with wire whisk every 2 minutes. Add cream cheese spread; beat until completely melted. Add mozzarella cheese; stir until melted. Pour evenly over chicken and vegetables.
Bake 20 to 25 minutes or until chicken is cooked through. Stir sauce just before serving.
Serve with whole grain rolls.
If you don't have an ovenproof skillet, simply cover the handle of a regular skillet with several layers of foil before using.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.