Chicken and Broccoli

Susan McGreevy


I have to make this once a week for my kids. My nieces and nephew request it all the time. You probably have most of the ingredients in your pantry. Great, quick weeknight meal.

★★★★★ 1 vote
30 Min
10 Min


1 can(s)
cream of chicken soup, fat-free
1 can(s)
milk (any kind) (use soup can to measure)
1 lb
chicken cutlets, cut into bite size pieces
16 oz
pasta of choice (shells, egg noodles)
16 oz
frozen broccoli
8 oz
velveeta, cut into cubes
8 oz
cheese, shredded (cheddar, mexican)


1Put a pot up to boil for the pasta. Cook pasta in salted water. Cook chicken cutlets in a deep skillet sprayed with cooking spray until browned and cooked through. (You can also use frozen chicken nuggets in place of chicken cutlets. Cook these while pasta is cooking)
2Add cream of chicken soup and milk to cooked chicken. Bring to a simmer. Add cubed velveeta. In the last few minutes of cooking, add frozen broccoli to the cooking pasta.
3Add cooked pasta and broccoil to the skillet and combine with chicken, soup and milk. Add shredded cheddar over top and cover to melt the cheese.

About Chicken and Broccoli

Course/Dish: Chicken, Pasta
Other Tags: Quick & Easy, For Kids
Hashtag: #cheese