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Creamy Chicken-Broccoli Stuffed Potato

Creamy Chicken-Broccoli Stuffed Potato recipe
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What You Need

2 tsp. oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
3 cups frozen chopped broccoli, thawed, drained
250 g Velveeta Process Cheese Product, cut up (about 1-1/2 cups)
2 Tbsp. milk
6 large baking potatoes (about 3 lb.), baked, split

Make It

HEAT oil in large skillet on medium-high heat. Add chicken; cook 8 min. or until chicken is cooked through, stirring occasionally.

ADD broccoli; cook and stir 5 min. or until heated through.

STIR in Velveeta and milk. Reduce heat to low; cook 3 min. or until Velveeta is completely melted, stirring frequently. Spoon over the potatoes.

kraft kitchens tips

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To quick-thaw frozen broccoli, microwave for about half the cooking time specified on the package.
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