Broccoli Chicken Bake

Serving Size: 4 servings
Prep Time: 7 minutes
Cook Time: 40 minutes

Ingredients

• Reynolds Wrap® Non-Stick Foil
• 1 bag (14 oz.) frozen broccoli florets
• 1 can (10 3/4 oz.) cream of mushroom soup
• 1 package (6 oz.) stuffing mix for chicken
• 1 cup shredded Cheddar cheese, divided
• 1/2 cup water
• 4 boneless, skinless chicken breast halves (1 to 1 1/4 lbs.)
• 1/2 teaspoon seasoned salt
• 1/8 teaspoon pepper

Cooking Instructions

1. PREHEAT oven to 425°F. Line a 13x9x2-inch baking pan with Reynolds Wrap Non-Stick Foil with non-stick (dull) side toward food.
2. MIX broccoli, soup, stuffing mix, 1/2 cup cheese and water together in a large bowl until well blended. Spread evenly in foil-lined pan.
3. TOP with chicken. Sprinkle with seasoned salt and pepper.
4. BAKE 40 to 45 minutes or until chicken reaches 170°F and juices run clear. Top with remaining 1/2 cup cheese. Cover with a sheet of non-stick foil; let stand until cheese melts.