Broccoli Chicken Bake

(from largomason’s recipe box)

Source: reynoldspkg.com

Ingredients

  • Reynolds Wrap® Release® Non-Stick Foil
  • 1 bag (14 oz.) frozen broccoli florets
  • 1 can (10 3/4 oz.) cream of mushroom soup
  • 1 package (6 oz.) stuffing mix for chicken
  • 1 cup shredded Cheddar cheese, divided
  • 1/2 cup water
  • 4 boneless, skinless chicken breast halves (1 to 1 1/4 lbs.)
  • 1/2 teaspoon seasoned salt
  • 1/8 teaspoon pepper

Directions

  1. PREHEAT oven to 425°F. Line a 13×9×2-inch baking pan with Reynolds Wrap Release Non-Stick Foil with non-stick (dull) side toward food.

  2. MIX broccoli, soup, stuffing mix, 1/2 cup cheese and water together in a large bowl until well blended. Spread evenly in foil-lined pan.

  3. TOP with chicken. Sprinkle with seasoned salt and pepper.

  4. BAKE 40 to 45 minutes or until chicken reaches 170°F and juices run clear. Top with remaining 1/2 cup cheese. Cover with a sheet of non-stick foil; let stand until cheese melts.

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