Chicken Bacon Broccoli Yum

Michelle mazzocchi


This recipe is my first attempt at making a meal that I didn't just already know how to throw together or have a recipe for right in front of me...I was out of something I needed for everything I could think of to make for dinner, so I just started pulling things out of my fridge. This was the result, & my family all told me that I NEEDED to write this one down so I don't forget how to make it! We all loved it, & I will for sure be making it again.

pinch tips: How to Quarter a Chicken






30 Min


45 Min


Stove Top


3 or 4 large
chicken breasts, boneless and skinless, cut into nugget size pieces
1/2 lb
bacon, cut into 1 inch pieces
2 c
broccoli florets
1 small
onion, chopped
8 oz
cream cheese
2 can(s)
evaporated milk (small cans)
salt & pepper to taste
2 Tbsp
butter or marg.

Directions Step-By-Step

In a large skillet (mine was cast iron) add butter, allowing to melt over med heat, then adding chopped onions & bacon pieces. Cook, stirring as needed, until bacon starts to get crispy (or however you prefer your bacon cooked).
Next, add chicken pieces, cook until the pieces turn white, stirring as needed. (I listed 3 to 4 large chicken breasts, mine were large, but we like chicken, so you can change this to be less if you prefer).
Turn heat to med-low, add broccoli florets. (I just dumped mine on top, no stirring) put lid on & let cook for 15 min.
Remove lid, stirring everything together. Lower heat to low. Add cream cheese, cutting into chunks so it melts better, & pour evaporated milk over everything. (I started with one small can, but decided I wanted it saucier, so I added the second can). Put lid on & let simmer for 10 to 15 min.
Add salt & pepper to taste. Serve over hot noodles or rice.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American