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4 servings, 2 cups (500 mL) each
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Add 1/2 tsp. dried basil leaves to partially cooked chicken in skillet along with the broth.
Substitute a 2.5-L casserole dish for the square baking dish.
Always wash hands, preparation surfaces and utensils in hot, soapy water before and after contact with raw chicken. Dry hands and surfaces with a clean towel or paper towels. Take special care in washing worn cutting boards as there may be hard-to-clean grooves or cracks that can collect bacteria.
The broccoli, mozzarella and Parmesan cheeses team up to provide a good source of calcium, per serving, in this contemporary twist on a traditional pasta bake.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I was not overly impressed with this recipe. I found it very bland in taste. You really need to switch it up and add/substitute items to make it worthwhile. Definitely not my favorite Kraft recipe and won't be on my top "make again" list.
I agree that there is not enough sauce. I think though I might have added too much pasta. I used seasoned (frozen) chicken breast & the sauce was tasty. I also added onions & fresh mushrooms & garlic.My 4 year old ate it, but my 5 year old wouldn't touch it!