Broccoli, Potato & Chicken Divan

Ingredients

• 2 cups broccoli florets frozen
• 1 cup triple cheddar cheese shredded with a touch of philadelphia, divided kraft
• 8 oz philadelphia chive & onion cream cheese spread 
• 0.1 tsp ground pepper black
• 0.7 cup milk 
• 20 oz potatoes refrigerated sliced
• 1.5 lb chicken breasts boneless skinless
• 0.5 cup tuscan house dressing italian kraft

Equipment

• bowl
• oven
• baking pan

Directions

1. Heat oven to 375F.
2. Pour dressing over chicken in shallow dish; turn to evenly coat both sides of each breast. Refrigerate 30 min. to marinate.
3. Mix cream cheese spread and milk until blended.
4. Combine potatoes, broccoli and 1/2 cup shredded cheese in large bowl.
5. Add cream cheese mixture; mix lightly. Spoon into 13x9-inch baking dish sprayed with cooking spray.
6. Remove chicken from marinade; discard marinade.
7. Place chicken over vegetable mixture; sprinkle with pepper. Cover.
8. Bake 1 hour or until chicken is done (165F), uncovering and sprinkling with remaining shredded cheese for the last 15 min.