Recipe by Kraft
"Cheddar, bacon, and ranch combine in this baked chicken dish, making it a dinner all ages will love."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (6 ounce) package
STOVE TOP Stuffing Mix for Chicken
1 1/2 cups
boneless skinless chicken breast halves, 1/2 inch thick
1 1/2 cups
KRAFT Shredded Cheddar Cheese
OSCAR MAYER Real Bacon Bits
KRAFT Ranch Dressing
This was a very tasty, and easy recipe to make, with just a few modifications! I used a glass 9x13 baking dish, rather than the foil packs, and used 1 1/2 tbsp. of olive oil to grease the baking dish. I used Foster Farms boneless skinless chicken breast fillets with the fat/blood/gristle cut off. I sprinkled the raw chicken with garlic salt, pepper, and red pepper flakes on both sides. (we like our food spicy!) I mixed the stuffing with 1 1/2 cups HOT water, then spread it over the olive oil greased baking dish. Layered the seasoned chicken breast, fresh chopped broccoli florets, Kraft mexican taco cheese, Oscar Mayer real bacon bits, and drizzled with Hidden Valley ranch dressing. Baked in a 400 degree oven for 30 minutes, then removed foil, added a little more cheese and baked uncovered for another 6 minute. It was delicious! Stuffing was soft, but not too soggy. If you prefer your stuffing crunchy, I would recommend following the recipes on the stuffing box and placing the stuffing ON TOP of the chicken instead of below. We'll be enjoying the leftovers tomorrow! :D
This was okay. It was really salty (I even used the reduced sodium Stove Top), and the broccoli was very overdone. On a positive note, the chicken was super moist and tasty.
We loved this recipe!!! I marinated for a few hours in Kraft's zesty Italian dressing first, then I crisped up my own bacon. I crumbled 1 strip on top of the stuffing and broccoli, and the next strip was crumbled over the salad dressing and cheese. I used 2 boxes of Stove top, since I was feeding 6, and because I didn't have the chicken flavour, I just used what I did have...1 box of turkey, and 1 box of pork...still tasted fabulous! I did only use 1 1/2 cups of water for the 2 boxes of stuffing, and still found it was a little to watery, but it didn't affect the taste. I do love the broccoli stems too, so I peeled some stems and added them with the crowns. I only realized when it was time to put the dressing on the chicken that I only had enough rach to cover 2 breasts, so I used caeser dressing for the other 4... which was also very yummy, courtesy of my son giving up a bite due solely for the purpose of this review...;D...lol. My chicken breasts were bone-in and a little bit on the thicker side, so I baked them for about 45 minutes, which was just perfect! Maybe next time I will use boneless breasts and pound them to about 1/2" and roll the stuffing and broccoli in them and still cover them in the dressing and cheese...hmmm...
This is really great! Super easy and tastes like home. Now that this has become a staple, no need to measure ingredients. MAKE SURE TO SPRAY THE FOIL. Don't change a thing!
I really enjoyed this recipe! I love the fact that it only takes minutes to prepare and it was really very tasty. I took another reviewer's advice and cut my chicken into strips, and the cook time was right on. I will definitely make this again, so thanks Kraft! Edited - made this again and replaced the Ranch dressing with a can of cream of broccoli mixed with milk and it was even better!
This is so yummy!!! Cooking spray is a must. If you put the bacon bits on the stuffing instead of on top then they act more as an accent and don't overwhelm the chicken. Cooking time definately depends on where in the oven you put it. I cooked on both racks and the bottom one took longer. I like cold leftovers and these were so good.
It's very yummy! Be sure to cut the chicken into 1 inch strips or it won't get done!
I made this in a 9/13 glass baking dish and covered it with tin foil to bake. I baked it at 400 degrees for one hour. In addition to the broccoli, I also added baby carrots and cauliflower. I sprinkled garlic salt on the chicken and veggies before adding the cheese and ranch dressing-it added a good flavor.
* Percent Daily Values are based on a 2,000 calorie diet.
Foil-Pack Chicken and Broccoli Dinner
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 230
Enjoy the bright days of summer with easy recipes.
Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!