Au Gratin Chicken Bake

Cheddar just makes dinner better. This convenient ingredient combo can be on the table in less than an hour for family or friends! MORE+ LESS-

By Betty Crocker Kitchens

April 15, 2010

bag (14 oz) frozen broccoli florets, thawed and drained

box (7.8 oz) Betty Crocker™ Deluxe creamy Cheddar au gratin potatoes

cups boiling water

tablespoons margarine or butter

1/2

cup milk

boneless skinless chicken breast halves (1 1/4 lb)

slices (1 oz each) Cheddar cheese, cut diagonally in half

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1

Heat oven to 400ºF. Spray 11x7-inch baking dish or 2-quart casserole with cooking spray.
2

Spread broccoli in baking dish. Stir Potatoes, Sauce Mix, Cheese Sauce, boiling water and margarine in medium bowl. Stir in milk. Spread over broccoli. Place chicken breast halves on potato mixture.
3

Bake uncovered 30 minutes. Place cheese slices on chicken. Sprinkle with Topping. Bake 3 to 5 minutes longer or until cheese is melted and juice of chicken is no longer pink when centers of thickest pieces are cut. Let stand 5 minutes or until sauce is as thick as desired.

Add another flavor dimension to this main dish by using garlic butter instead of regular butter.
A tossed salad drizzled with vinaigrette dressing nicely accompanies this cheesy chicken dish.