Try pasta in a different shape, such as spiral or elbow.
Add other vegetables such as peas, grated carrots or chopped bell peppers.
In place of chicken, use 1 1/2 cups of white beans (a 15-ounce can, drained and rinsed), another meat, or canned tuna or salmon.
Best served immediately. Reheated broccoli changes color and might have a less pleasant taste.
Ingredients
1 pound
boneless, skinless chicken breast (2-3 halves)
2 teaspoons
oil
1 1⁄4 cups
water
1 teaspoon
chicken bouillon
1 can
(10.5 ounces) condensed cream of chicken soup
1 teaspoon
pepper
1⁄2 teaspoon
garlic powder or 2 cloves garlic, minced
2 cups
small shell pasta, uncooked
2 1⁄2 cups
broccoli, chopped (fresh or frozen)
1 cup
(4 ounces) cheddar cheese, shredded
Directions
Cut chicken breast into bite sized pieces. Sauté pieces in oil in a medium skillet over medium-high heat (350 degrees in an electric skillet) until lightly browned, 2 to 3 minutes.
Add water, bouillon, soup, pepper and garlic to skillet. Stir until smooth. Add pasta and broccoli.
Bring to a boil. Cover and reduce heat to low. Simmer until pasta is tender, 15 - 20 minutes. Add a small amount of water near end of cooking if needed to prevent sticking.
Add cheese during last two minutes of cooking.
Refrigerate leftovers within 2 hours.
Notes
Try whole grain pasta for more fiber.
Try pasta in a different shape, such as spiral or elbow.
Add other vegetables such as peas, grated carrots or chopped bell peppers.
In place of chicken, use 1 1/2 cups of white beans (a 15-ounce can, drained and rinsed), another meat, or canned tuna or salmon.
Best served immediately. Reheated broccoli changes color and might have a less pleasant taste.
The first time I made this, I used garlic powder and it was absolutely amazing! My husband can’t stand the taste of broccoli, but this recipe was delicious. The second time I made it, I used fresh garlic but it did not taste as flavorful. I believe it’s because I didn’t sauté the garlic first. So, if you go the fresh garlic route I highly recommend sautéing it first. Enjoy!
Submitted by josieoleson on Wed, 05/10/2017 - 12:48
We know this is a favorite recipe. We’ve made a few changes to keep the taste but make it more nutritious and cost less. The amount of chicken is reduced slightly and the broccoli is increased. We substituted water and bouillon for the canned chicken broth, which allowed us to use regular cream of chicken soup instead of the more expensive and harder to find low sodium version. We simplified the directions just a little.
Loved this recipe! Not everyone in my house is a fan of broccoli, so I used chopped sweet onion and green bell pepper instead and it turned out great. I also topped mine with sauteed mushrooms. Yum!
Submitted by tierrabonita on Thu, 01/30/2014 - 23:08
Great recipe - every family member came back for seconds! Quick, tasty and adaptive. We made it veggie with veggie broth, cream of mushroom soup, and 2 cups of beans. Do think veggie sausage would taste great too! Topped with hot sauce and a dollop of low-fat sour cream. Did use whole grain pasta and a bit more broccoli, both as the recipe suggested. We will make this again and again!
This is such a yummy recipe! It's pretty easy to make and a fairly fast meal. This meal has it all, and it pleased the whole family! I topped it with a little cheese in the end right before serving, for a nice presentation.
7 Comments for "Chicken, Broccoli & Cheese Skillet Meal"
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Submitted by MaryQ on Tue, 04/03/2018 - 14:34The first time I made this, I used garlic powder and it was absolutely amazing! My husband can’t stand the taste of broccoli, but this recipe was delicious. The second time I made it, I used fresh garlic but it did not taste as flavorful. I believe it’s because I didn’t sauté the garlic first. So, if you go the fresh garlic route I highly recommend sautéing it first. Enjoy!
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Submitted by josieoleson on Wed, 05/10/2017 - 12:48We know this is a favorite recipe. We’ve made a few changes to keep the taste but make it more nutritious and cost less. The amount of chicken is reduced slightly and the broccoli is increased. We substituted water and bouillon for the canned chicken broth, which allowed us to use regular cream of chicken soup instead of the more expensive and harder to find low sodium version. We simplified the directions just a little.
The Food Hero Team
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Submitted by Killer Tomato on Wed, 12/17/2014 - 12:33Yup! This recipe is still the overall favorite with my students (and family). Leftovers go REALLY fast, too.
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Submitted by TeresaP on Tue, 11/25/2014 - 12:19Loved this recipe! Not everyone in my house is a fan of broccoli, so I used chopped sweet onion and green bell pepper instead and it turned out great. I also topped mine with sauteed mushrooms. Yum!
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Submitted by tierrabonita on Thu, 01/30/2014 - 23:08Great recipe - every family member came back for seconds! Quick, tasty and adaptive. We made it veggie with veggie broth, cream of mushroom soup, and 2 cups of beans. Do think veggie sausage would taste great too! Topped with hot sauce and a dollop of low-fat sour cream. Did use whole grain pasta and a bit more broccoli, both as the recipe suggested. We will make this again and again!
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Submitted by Lacy on Wed, 09/18/2013 - 08:41This is such a yummy recipe! It's pretty easy to make and a fairly fast meal. This meal has it all, and it pleased the whole family! I topped it with a little cheese in the end right before serving, for a nice presentation.
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Submitted by LesleyJ on Wed, 12/14/2011 - 16:44I really liked the cheesy taste and the spicy kick!