“From the recipe book A Man, A Can, A Plan. I served this over rice to rave reviews from my family, including the picky children. I couldn't find a 9-oz can of chedder cheese dip (the pic showed Fritos brand), so I used half a 16 oz jar of medium spiced Tostito brand cheese dip. I typed the recipe instructions as he had them in the cookbook, but I cooked my chicken for a bit longer than 5 minutes, and I added a bit of water to the pan with the vegetables so they didn't burn.”
READY IN:
15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 1 12 lbs boneless skinless chicken tenders
  • 4 cups broccoli florets
  • 10 ounces fat free chicken gravy
  • 9 ounces cheddar cheese dip
  • 3 tablespoons flour
  • 18 teaspoon salt
  • 14 teaspoon pepper
  • 12 cup chopped onion

Directions

  1. Toss the chicken with the flour, salt, and pepper.
  2. Cook over med-high heat in a skillet sprayed with cookie spray until browned all over, 5 minutes or so.
  3. Remove chicken to a plate.
  4. Reduce the heat to medium and add the broccoli and onions to the pan.
  5. Cover and cook 2-3 minutes, or until the broccoli is bright green.
  6. Dump in the gravy and cheese dip, scraping the pan bottom.
  7. Reduce heat to med-low and stir in the chicken and any juices from the plate.
  8. Cook for 2 minutes.

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