Cheesy Chicken & Broccoli Bake
- Source
- Kraft recipe printout (kraftrecipes.com, printed as "Gram's Chicken Pot Pie Updated")
- Serves
- 6
- Prep
- 15 min
- Cook
- 30 min
Note: page header on the printout reads “Gram’s Chicken Pot Pie Updated Recipe,” but the recipe itself is titled “Cheesy Chicken & Broccoli Bake.”
Ingredients
- 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
- 2 Tbsp. KRAFT Zesty Italian Dressing
- 2 cups frozen mixed vegetables (carrots, corn, green beans, peas)
- 1 can (10-3/4 oz.) condensed cream of chicken soup
- 1/4 lb. (4 oz.) VELVEETA, cut into 1/2-inch cubes
- 1 sheet frozen puff pastry (1/2 of 17.3-oz. pkg.), thawed
- 1 egg, beaten
Steps
- HEAT oven to 400°F.
- COOK and stir chicken in dressing in large skillet on medium heat 5 min. or until done. Stir in vegetables and soup. Spoon into 9-inch square baking dish sprayed with cooking spray; top with VELVEETA.
- UNFOLD pastry sheet; place over chicken mixture. Fold under edges of pastry; press onto top of baking dish to seal. Brush with egg. Cut several slits in pastry to permit steam to escape. Place dish on baking sheet.
- BAKE 30 min. or until crust is deep golden brown. Let stand 5 min. before serving.
Notes
Kraft Kitchens Tips:
- HEALTHY LIVING: Save 30 calories and 5g of fat per serving by preparing with KRAFT Lite Zesty Italian Dressing, reduced-sodium condensed cream of chicken soup and 2% Milk VELVEETA.
- SERVING SUGGESTION: Serve with a mixed green salad tossed with apple slices.
- HOW TO THAW PASTRY SHEETS: Remove pastry sheet from freezer; cover with plastic wrap. Thaw at room temperature 30 min., or in refrigerator 4 hours. Thawed wrapped pastry sheets can be stored up to 2 days in refrigerator.