Chicken, Broccoli, and Potato Divan

By icephoenix28

Ingredients

• 1/2 cup KRAFT Tuscan House Italian Dressing
• 6 small boneless skinless chicken breasts (1-1/2 lb.)
• 1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
• 2/3 cup milk
• 1 pkg. (20 oz.) refrigerated sliced potatoes
• 2 cups frozen broccoli florets
• 1 cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA, divided
• 1/8 tsp. ground black pepper

Details

Preparation time 15mins
Cooking time 105mins
Adapted from kraftrecipes.com

Preparation

Step 1

HEAT oven to 375ºF.

POUR dressing over chicken in shallow dish; turn to evenly coat both sides of each breast. Refrigerate 30 min. to marinate.

MIX cream cheese spread and milk until blended. Combine potatoes, broccoli and 1/2 cup shredded cheese in large bowl. Add cream cheese mixture; mix lightly. Spoon into 13x9-inch baking dish sprayed with cooking spray.

REMOVE chicken from marinade; discard marinade. Place chicken over vegetable mixture; sprinkle with pepper. Cover.

BAKE 1 hour or until chicken is done (165ºF), uncovering and sprinkling with remaining shredded cheese for the last 15 min.