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Quick, flavorful, and a departure from your standard chicken dinners. This delicious skillet dish from Kevin & Amanda will easily become one of your new go-to meals for busy nights.

  • 1lb chicken breast boneless, skinless
  • 1 package frozen broccoli, broken apart
  • 1 can reduced fat cream of mushroom soup
  • 2 tablespoons fat free mayo
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup crumbled crackers (optional)

  1. Preheat oven to 350 degrees. Cut chicken into bite sized pieces.
  2. In a large skillet, sprayed with cooking spray, place pieces of chicken in skillet and cook over medium-high heat until there is no more pink in the centers (about 10 minutes).
  3. In a large bowl, combine mayo, cream of mushroom soup, frozen broccoli, and shredded cheese. Stir.
  4. Add chicken to broccoli mixture and stir until everything is coated evenly.
  5. Pour contents of bowl into a 9x13 inch baking dish lightly sprayed with cooking spray.
  6. Now, this next step is optional - but I did it once and it stuck. Sprinkle cracker crumbles over the top of the mixture to add some crunch.
  7. Bake for 20-25 minutes.

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  1. My hubby absolutely loved this dish. The only difference is that when I saw the recipe..I had the chicken in my crock and I added carrots. and left off the mayo (didn't have it). I didn't even have the crackers for the top...it was sooooo good and since its only the 2 of us, I have leftovers...