- 15 mins
- 105 mins
4.6/5
(13 Votes)
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
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.
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