Creamy Garlic Chicken and Broccoli Linguine Recipe using Philadelphia Cooking Crème

This quick and easy chicken and broccoli casserole uses only a few flavor packed ingredients. It comes together in minutes—and tastes like it required much more “mom-in-the-kitchen” time!
Ingredients for Creamy Garlic Chicken and Broccoli Linguine
  • 10 oz. Container Kraft Philadelphia Cooking Crème
  • 1 Tbsp. Olive Oil
  • 1 lb. Chicken Breasts, cut into bite sized pieces
  • 10 oz. Frozen Broccoli Florets, thawed
  • 1 c. Shredded Mild Cheddar Cheese
  • ½ c. Milk
  • 2 c. Linguine pasta, cooked and drained
  • 11x9 Casserole dish, sprayed lightly with cooking spray 
Instructions for Creamy Garlic, Chicken and Broccoli Linguine Recipe using Philadelphia Cooking Crème
  1. Preheat the Oven. Preheat the oven to 350.  
  2. Sauté Chicken and Broccoli. While you could certainly simply add the uncooked chicken to the pasta and cheese mixture and bake—I prefer to know that my chicken in cooked through. (It’s the health and safety background kicking in.) Add Olive Oil to Medium Skillet and sauté chicken pieces until no longer pink. Add broccoli for the last 3-5 minutes of cooking to coat with oil and chicken drippings.  
  3. Mix the Ingredients for the Creamy Garlic, Chicken and Broccoli Linguine. Place the chicken and broccoli into a large mixing bowl. Add the Kraft Philadelphia Cooking Crème and mix until combined. Add the cheddar cheese and milk—again mixing until the cheese and milk are distributed throughout. 
  4. Prepare the casserole. Add the cooked linguine to the bottom of the prepared casserole dish. Pour the Philly Cooking Crème Mixture over the linguine.  
  5. Cover and Bake. Cover the casserole dish with aluminum foil or a baking lid and bake for 20-30 minutes, or until cooked through and bubbly. 
  6. Serve. The dish goes well served warm with a tossed green salad, green beans and garlic bread. 

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