Dinner

Cheesy Chicken-and-Broccoli-Topped Potatoes

Name: Cheesy Chicken-and-Broccoli-Topped Potatoes
Total time: 45 min
Yield: 4 servings
Ingredients: 4 baking potatoes (about 1 1/2 pounds); 1/4 teaspoon freshly ground black pepper; 2 cups small broccoli florets; 2/3 cup fat-free, less-sodium chicken broth; 1 tablespoon all-purpose flour; 1 1/4 teaspoons paprika, divided; 1 cup (4 ounces) diced light processed cheese (such as Velveeta Light); 1/2 teaspoon salt; 3/4 pound skinned, boned chicken breast, cut into bite-size pieces; 1 tablespoon butter or stick margarine

15 September 2026

Not yet ratedRate Recipe

Total Time45 Mins

Serves4

Per Serving$1.58

Photo coming soon

Need a dairy free main course? Cheesy Chicken-and-Broccoli-Topped Potatoes could be a tremendous recipe to try. For $1.58 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. One portion of this dish contains around 29g of protein, 15g of fat, and a total of 389 calories.

Lunch Cheese Chicken Chicken Breasts

Method:

1
Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at high 16 minutes or until done, rearranging potatoes after 8 minutes.
2
Let stand 5 minutes.
3
While the potatoes cook, combine the chicken, flour, 1 teaspoon paprika, salt, and pepper in a large zip-top plastic bag; seal and shake to coat.
4
Melt butter in a large nonstick skillet over medium-high heat.
5
Add the chicken mixture and broccoli; saut for 5 minutes.
6
Add broth; bring to a boil, and cook for 3 minutes or until chicken is done.
7
Add cheese, stirring just until melted.
8
Split potatoes open with fork, and fluff pulp. Spoon chicken mixture evenly over potatoes; sprinkle with 1/4 teaspoon paprika.