Broccoli Chicken Bake from the Reynolds site!
bag (14 oz.) frozen broccoli florets
can (10 3/4 oz.) cream of mushroom soup
package (6 oz.) stuffing mix for chicken
cup shredded Cheddar cheese, divided
boneless, skinless chicken breast halves (1 to 1 1/4 lbs.)
teaspoon seasoned salt
PREHEAT oven to 425°F. Line a 13x9x2-inch baking pan with Reynolds Wrap Non-Stick Foil with non-stick (dull) side toward food.
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.
TOP with chicken. Sprinkle with seasoned salt and pepper.
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./span
Number of Servings: 4
|% calories from fat||39|