Chicken, Broccoli & Potato Divan

By pavaldez

Ingredients

• 1/2 cup KRAFT Tuscan House Italian Dressing and Marinade
• 4 small boneless skinless chicken breasts (1 lb.)
• 1 tub (10 oz.) PHILADELPHIA Savory Garlic Cooking Creme
• 1/2 cup milk
• 1 package (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 teaspoon ground black pepper

Details

Servings 4

Preparation

Step 1

HEAT oven to 375 degrees F.

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

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

REMOVE chicken from marinade; discard marinade. Place chicken over ingredients in baking dish; sprinkle with pepper. Cover.

BAKE 1 hour or until heated through, uncovering and sprinkling with remaining shredded cheese after 45 min.

Substitute: Substitute frozen asparagus cuts or green beans for the broccoli.