Cookin' Outdoors with Johnny Nix                                
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Chicken, Broccoli and Po

Chicken Broccoli and Potato Casserole

 

  • 1/2 cup creamy Italian Dressing
  • 4-6 medium sized boneless skinless chicken breasts (1-1/2 lb.)
  • 1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
  • 2/3 cup milk
  • ½ cup ranch dressing
  • 4-6 medium russet potatoes sliced very thin
  • 2 tsp granulated garlic
  • 2 cups frozen broccoli florets
  • 2 cups Cheddar Cheese, divided
  • 1/8 tsp. ground black pepper
  • Heat oven to 375ºF.
  • Pour dressing over chicken in resealable bag; turn to evenly coat both sides of each breast. Refrigerate 30 min. to marinate.
  • Mix cream cheese spread, milk, ranch dressing, granulated garlic and 1 cup cheddar cheese until blended.  Grease a 12” Dutch oven well.   Layer potatoes, then broccoli and top with cream cheese mixture.
  • Remove chicken from marinade; discard marinade. Place chicken over vegetable mixture; sprinkle with pepper. Cover.
  • Bake over medium hook (350 degrees) adding top coals after mixture starts to boil approximately 20 minutes.  Continue to bake for a total of 1 hour or until chicken is done (165ºF), uncovering and sprinkling with remaining shredded cheese for the last 15 min.