Broccoli Chicken Skillet
- 1-1/2 pounds boneless skinless chicken breasts, cubed
- 2 cups frozen broccoli florets, thawed
- 1 cup julienned carrots
- 1/2 cup chopped onion
- 1 tablespoon olive oil
- 1 can (10-3/4 ounces) condensed cream of broccoli soup, undiluted
- 1 cup stuffing mix
- 1 cup whole milk
- 1/4 cup raisins
- 1/8 teaspoon pepper
- 1 cup shredded Colby cheese
- In a large skillet, saute the chicken, broccoli, carrots and onion in oil for 5-6 minutes or until chicken is no longer pink.
- Stir in the soup, stuffing mix, milk, raisins and pepper. Cook, uncovered, over medium heat for 8-10 minutes or until heated through. Sprinkle with cheese. Remove from the heat; cover and let stand until cheese is melted. Freeze option: Before adding cheese, cool casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before reheating. Preheat oven to 350u0b0. Cover casserole with foil; bake 20-30 minutes or until heated through and a thermometer inserted in center reads 165u0b0. Sprinkle with cheese.
chicken breasts, frozen broccoli, carrots, onion, olive oil, condensed cream, stuffing mix, milk, raisins, pepper, colby cheese
Taken from www.tasteofhome.com/recipes/broccoli-chicken-skillet/ (may not work)