You’re only 25 minutes from a comforting, cheesy veggie and chicken dish that the whole family will love! And since it’s all in one skillet, cleanup is a breeze.
—TASTE OF HOME TEST KITCHEN
START TO FINISH: 25 MIN. • MAKES: 4 SERVINGS
1 1/2 pounds boneless skinless chicken breasts, cubed
2 cups frozen broccoli florets, thawed
1 cup julienned carrots
1/2 cup chopped onion
1 tablespoon olive oil
1 can (10 3/4 ounces) condensed cream of broccoli soup, undiluted
1 cup stuffing mix
1 cup milk
1/4 cup raisins
1/8 teaspoon pepper
1 cup (4 ounces) shredded Colby cheese
1. In a large skillet, saute the chicken, broccoli, carrots and onion in oil for 5-6 minutes or until chicken is no longer pink.
2. Stir in the soup, stuffing mix, milk, raisins and pepper. Cook, uncovered, over medium heat 8-10 minutes or until heated through. Sprinkle with cheese. Remove from heat; cover and let stand until cheese is melted.
FREEZE OPTION Before adding cheese, cool casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before reheating. Preheat oven to 350°. Cover casserole with foil; bake 20-30 minutes or until heated through and a thermometer inserted into center reads 165°. Sprinkle with cheese.