Chicken, Broccoli & Potato Divan

• 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

1. Heat oven to 375 degrees F.
2. Pour dressing over chicken in shallow dish; turn to evenly coat both sides of each breast.
3. Refrigerate 30 min.
4. to marinate.
5. Mix cream cheese spread and milk until blended.
6. Combine potatoes, broccoli and 1/2 cup shredded cheese in large bowl.
7. Add cream cheese mixture; mix lightly.
8. Spoon into 13x9-inch baking dish sprayed with cooking spray.
9. Remove chicken from marinade; discard marinade.
10. Place chicken over vegetable mixture; sprinkle with pepper.
11. Cover.
12. Bake 1 hour or until chicken is done (165 degrees F), uncovering and sprinkling with remaining shredded cheese for the last 15 min.

italian dressing, chicken breasts, philadelphia, milk, potatoes, frozen broccoli, cheddar cheese, ground black pepper

Taken from www.kraftrecipes.com/recipes/chicken-broccoli-potato-divan-122155.aspx (may not work)