Here's a great dish that comes together in a skillet—complete with chicken, broccoli, chunky hash-browned potatoes and lots of cheese!
What You Need
Original recipe yields 6 servings
1-1/4 lb. boneless skinless chicken breasts, cut into bite-size pieces
1/2 tsp. pepper
1/2 cup water
1 pkg. (12 oz.) frozen broccoli florets
4 cups (1/2 of 32-oz. pkg.) ORE-IDA Diced Hash Brown Potatoes
1/2 lb. (8 oz.) VELVEETA, cut into 1/2-inch cubes
1 can (10-3/4 oz.) condensed cream of chicken soup
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Let's Make It
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.
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.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 24g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, about 1-1/3 cups each
* 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.