It’s got cheese!
It’s got chicken!
It’s got broccoli!
It’s another One Pot!!!
How ya lovin me now?!?
This is another tasty dish for you all. I must add two things though; One-I added pasta to this dish to spread it out. Now, you can still do this and keep the one pot fabulousness but it would require transferring your main dish and washing your pot. I just used two pots. Two-I totally forgot to take pictures. As I started dinner tonight, I was actually wearing my sweet little 26ish pound almost 2 year old love in her wrap as she was having a MAJOR Mommy day. Maneuvering wasn’t easy so thinking to take pictures was definitely NOT happening. I hope you can forgive me!
So this one is (ever so originally) named Cheesy Chicken & Veggies
Prep Time: 25 mins (I had NO prep time-yay!)
Cook Time: 20 mins
Servings: 4 servings (I added macaroni so this actually made 6 servings)
1 tablespoon vegetable oil (I omitted since my chicken was already cooked)
1 lb uncooked chicken breast tenders (not breaded) (I used 1 bag [approx 1.36lbs] of diced frozen Tyson chicken)
1/2 teaspoon pepper
2 bags (12 oz) Green Giant® Valley Fresh Steamers frozen broccoli & cheese sauce
2 teaspoons dried basil leaves
1/4 cup grated Parmesan cheese
1 In 12-inch nonstick skillet or 4-quart Dutch oven, heat oil over medium-high heat.
Add chicken; sprinkle with pepper. Cook 4 to 5 minutes, turning occasionally, until brown.
2 Stir in frozen vegetables with sauce chips. Reduce heat to medium-low.
Cook 10 minutes, stirring frequently, until chicken is no longer pink in center, sauce chips have melted and vegetables are tender.
3 Stir in basil and Parmesan cheese. Cook 2 to 3 minutes longer, stirring occasionally, until thoroughly heated.
As I said, I added plain macaroni that I made as a bed for this yummy cheesy-chickeny goodness. It was quite tasty. And certainly made it stretch farther.
I wish you all the broccoli eating joy that we had when you try this!