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Foil-Pack Chicken & Broccoli Dinner

Prep Time
10
min.
Total Time
45
min.
Servings

6 servings

Try to beat the savory deliciousness and easy cleanup of this tasty chicken and broccoli dinner. All the flavors come together in one neat foil pack.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 400°F.
  • Combine stuffing mix and water; spoon onto centers of 6 large sheets heavy-duty foil. Top with remaining ingredients; fold to make 6 packets.
  • Place in single layer on rimmed baking sheet.
  • Bake 30 to 35 min. or until chicken is done (165°F). Remove packets from oven; let stand 5 min. Cut slits in foil to release steam before opening packets.

Special Equipment Needed

Serving Suggestion

For added color and texture, serve with a mixed green salad tossed with your favorite KRAFT Lite Dressing.

Cooking Know-How

To prevent the stuffing from sticking to the foil, spray the foil with cooking spray or use nonstick foil.

Cooking Know-How

If the chicken breasts in your market are larger than 4 oz. each, they will take longer to cook. Be sure to cook them long enough so that they are no longer pink in the centers and the juices run clear (165°F).

Variation

Prepare using KRAFT 2% Milk Shredded Cheddar Cheese and KRAFT Lite Ranch Dressing.

Servings

  • 6 servings

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 450
Total fat 22g
Saturated fat 8g
Cholesterol 100mg
Sodium 970mg
Carbohydrate 26g
Dietary fiber 3g
Sugars 4g
Protein 37g
% Daily Value
Vitamin A 60 %DV
Vitamin C 25 %DV
Calcium 20 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from This was wonderful, and I definitely will be making it again. This was wonderful, and I definitely will be making it again. For those of you who work outside the home and like recipes you can prepare ahead of time, this one works well. I put everything together on a Sunday afternoon. I planned this for Monday night's dinner. On Monday when I got home from work I just popped it into the oven. It took about 37 minutes because the chicken was cold, but I use a meat thermometer and as soon as my temp reached 170 I took it out. The chicken had a great flavor and was very tender. I also used the Oscar Mayer ready to eat bacon and just put 2 slices over each chicken breast. I hope you enjoy it as much as we did.
Date published: 2007-02-20
Rated 1 out of 5 by from Not a good combination at all Ok, I read the reviews 1st, but I am usually set on trying a recipe pretty much as written 1st try, so I unfortunately did. For one the stuffing was just pure mushy pudding like, which was very gross. Next, the cheese and the ranch just DO not go well with the flavor of the stuffing, mush or not, just the flavors don't go, nor the gooey cheese with it either, just yuck. So left with just chicken, which cooked well and was tender and juicy, but had no flavor of it's own, just chicken, plain, absorbed no flavor from anything at all! I don't think much anything could fix this mish mash of stuff, sorry, I tried as written and really see no real way to fix it up without making an entirely, completely new dish.
Date published: 2018-09-19
Rated 3 out of 5 by from I just made this recipe tonight and it was pretty good. I just made this recipe tonight and it was pretty good. Reading other comments i cut the water down to a cup and cooked it for 40mins. Alot of people said it had a salty taste, personally i think the bacon bits dominated the taste so next time im going to try using another users idea of fresh cooked bacon crumbled up. Other wise it was a good tasting recipe and I will definatly make it again. Oh also i used those new foil bags in a large size instead of individual foil packs and it worked out great. Alot easier than separate packs per chicken.
Date published: 2005-10-13
Rated 1 out of 5 by from This was not a good dish. This was not a good dish. I mean, it was edible, but barely. The stuffing came out so extremely mushy it almost was like babyfood. Gross. The chicken flavor was good, I'll give it that. My chicken took almost 1.5 hrs to cook fully, and I had even flattened out the breasts before cooking. I definitely would not recommend this. Maybe putting all into a casserole dish rather than the foil would help the stuffing to not be so wet and mushy. I'm not going to try that though, not worth it.
Date published: 2010-10-07
Rated 5 out of 5 by from VERY easy and VERY tasty....nice one to make to bring to a friend. VERY easy and VERY tasty....nice one to make to bring to a friend. They can just pop it into the oven and ZAP.....delicious dinner !!! I thought the cooking time needed to be longer. (though I made mine in the morning and refrigerated...so they were cold) Will definitely make again !!! In fact, I already have. I added mushrooms and used fresh broccolli that I par-boiled. DELISH !!! PS...no need to salt, must be alot of salt in the stuffing-PERFECT.
Date published: 2005-09-27
Rated 4 out of 5 by from I used left-over turkey with Stove Top for turkey. I used left-over turkey with Stove Top for turkey. I added 1/2 chopped yellow onion and 16 oz. of quarter mushrooms, sauteed. Since I find the dressing to be rather bland, I added about 1/8 tsp. of regular ground black pepper...sage maybe good too! Also, my grocery store was out of shredded cheddar cheese, so I use the combo of cheddar and moteray jack. I was really great! I made this in a casserole rather than a foil-pack and it worked really well.
Date published: 2005-12-19
Rated 5 out of 5 by from My family and I enjoyed this recipe. My family and I enjoyed this recipe. It was easy and my daughter and I had a fun time preparing it. I also think you have to be a stuffing lover in order to like the stuffing. Now I didn't use the stuffing you buy in a box I made mines from an old Puertorican recipe which is called mofongo. it's a mix of green plantine, bacon cut in pieces, and garlic. you must smooch the plantine and mix everything up. Hope you like it. Damary T. from chicago,IL
Date published: 2005-08-05
Rated 4 out of 5 by from I've made this meal twice - the first time I followed the recipe - it was good. I've made this meal twice - the first time I followed the recipe - it was good. The second time, I decided to add some things and make a change to the recipe. I steamed the broccoli for 10 minutes - it made for softer broccoli in the packet. I also added some chopped mushrooms, thinly sliced onions, and thinly sliced zucchini, cut in half. I thought today's was better than the original recipe. My two picky munchkins loved it prepared both ways too.
Date published: 2010-02-24
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