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Chicken and Broccoli Stuffed Potatoes


  • 6 baking potatoes, scrubbed
  • 1 package white sauce mix
  • 1 cup shredded cheddar cheese
  • 8 oz. boneless, skinless chicken breasts, cut into 1 inch cubes
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  • 1/4 cup chopped onion
  • 2 garlic cloves, pressed
  • 1 cup broccoli florets
  • 1 cup chopped fresh mushrooms
  • 1 cup coarsely chopped red pepper
  • 1/4 tsp. salt


Preheat oven to 400 degrees F. Pierce potatoes with fork; place on baking sheet. Bake 60-70 minutes or until tender. Meanwhile, prepare white sauce mix according to package directions. Add cheese, stirring until melted.

Heat greased medium nonstick skillet over medium heat. Add chicken, onion and garlic; cook and stir 2 minutes. Add broccoli, mushrooms, bell pepper and salt; cook and stir 3-4 minutes or until veggies are crisp-tender and chicken is no longer pink in the center. Mix in prepared sauce; cook and stir until heated through. Cut halfway through each potato; top each with 1/2 cup chicken mixture. 6 servings


By Robin from Washington, IA


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March 30, 20070 found this helpful

This recipe is truly a keeper. I love it, It sounds scrumptous!!! We will enjoy this!


From Massachusetts

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