Recipe by Kraft Natural Shredded Cheese
"Best-loved comfort food that fits busy schedules."
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boneless skinless chicken breasts, cut into chunks
frozen broccoli florets
1 (10 ounce) can
condensed cream of mushroom soup
1 (10 ounce) can
1 1/2 cups
instant white rice, uncooked
KRAFT Shredded Three Cheese with a Touch of PHILADELPHIA
Delicious! Fast and easy. I substituted cream of chicken instead of cream of mushroom and used fresh broccoli. Really great.
This was OK. I used brown rice and cooked it with chicken stock and then stirred it in. This dish would be much better with fresh steamed broccoli, not frozen as called for. Indeed a good meal for busy weeknights.
This was faboulous weeknight meal. I've also made a variation of this recipe with 10 oz of couscous and it worked with the same amount of water/soup.
Needs a little seasoning, but it was good. I used Cream of Chicken instead of cream of mushroom. I also didn't have the Kraft cheese so I just used some other cheese I had on hand and stirred a little cream cheese into the soup and water.
Very easy, tasty recipe. I used fresh broccoli instead of frozen and just regular marble cheese.
I made the mistake of using regular rice instead of instant... the rice took forever to cook. Next time I'll definitely use instant.
awesome recipe...i will sometimes cut the chicken into strips and wrap in pop n fresh croissants then place in baking dish cover with soup cheese rice mix then bake...
I used steamed broccoli and added a clove a garlic, salt and pepper to the chicken. Turned out really good. Even the boy agreed. I cooked something very similar, without the can of soup, 2 nights ago. Quick, easy, and tasty. Thumbs up from us.
I use cream of mushroom soup with roasted garlic for a more complex flavor.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Chicken and Broccoli
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 149
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