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chicken breasts broccoli creme chicken broth cupshot cooked penne pasta Mozzarella cheese crackers Parmesan cheese Tbsp.butter
Viewed: 30 - Published at: 4 years agoIngredients
- 1 lb.boneless skinless chicken breasts, cut into bite-size pieces
- 2 cups frozen broccoli and cauliflower florets, thawed, drained
- 1 tub PHILADELPHIA Tomato & Basil Cooking Creme
- 1/2 cupfat-free reduced-sodium chicken broth
- 2 cupshot cooked penne pasta
- 1/2 cup KRAFT Shredded Mozzarella Cheese
- 6 RITZ Crackers, crushed (about 1/4 cup)
- 2 Tbsp KRAFT Grated Parmesan Cheese
- 1 Tbsp.butter, melted
Method
- Heat oven to 350°F.
- Cook chicken in large nonstick skillet on medium heat 5 to 6 min. or until done. Add vegetables; cook and stir 2 to 3 min. or until heated through.
- Add cooking creme and broth; cook and stir 3 min. Stir in pasta and mozzarella. Spoon into 2-qt. casserole sprayed with cooking spray; cover. Bake 15 min. Meanwhile, mix cracker crumbs, Parmesan and butter.
- Stir casserole; top with crumb mixture. Bake, uncovered, 5 min. or until topping is golden brown.
