Cheesy Chicken-and-Broccoli-Topped Potatoes

Yield: 4 servings (serving size: 1 potato and about 1/2 cup topping)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 390
  • Calories from fat: 17%
  • Fat: 7.4g
  • Saturated fat: 4.2g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.7g
  • Protein: 31.6g
  • Carbohydrate: 50.3g
  • Fiber: 4.7g
  • Cholesterol: 67mg
  • Iron: 3.6mg
  • Sodium: 904mg
  • Calcium: 201mg

Ingredients

  • 4 baking potatoes (about 1 1/2 pounds)
  • 3/4 pound skinned, boned chicken breast, cut into bite-size pieces
  • 1 tablespoon all-purpose flour
  • 1 1/4 teaspoons paprika, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon butter or stick margarine
  • 2 cups small broccoli florets
  • 2/3 cup fat-free, less-sodium chicken broth
  • 1 cup (4 ounces) diced light processed cheese (such as Velveeta Light)

Preparation

  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. Let stand 5 minutes.
  2. 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.
  3. Melt butter in a large nonstick skillet over medium-high heat. Add the chicken mixture and broccoli; sauté for 5 minutes. Add broth; bring to a boil, and cook for 3 minutes or until chicken is done. Add cheese, stirring just until melted.
  4. Split potatoes open with fork, and fluff pulp. Spoon chicken mixture evenly over potatoes; sprinkle with 1/4 teaspoon paprika.
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