Foil-Pack Chicken and Broccoli Dinner

Foil-Pack Chicken and Broccoli Dinner

Kraft 0

"Cheddar, bacon, and ranch combine in this baked chicken dish, making it a dinner all ages will love."

Ingredients {{adjustedServings}} servings 458 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 458 kcal
  • 23%
  • Fat:
  • 25.6 g
  • 39%
  • Carbs:
  • 26.8g
  • 9%
  • Protein:
  • 29.8 g
  • 60%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 998 mg
  • 40%

Based on a 2,000 calorie diet

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  1. Preheat oven to 400 degrees F. Combine stuffing mix and water; spoon evenly onto centers of six large sheets of heavy-duty foil. Top each with one chicken breast and 2/3 cup broccoli. Sprinkle evenly with cheese and bacon bits, then drizzle evenly with dressing.
  2. Bring up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place foil packets in single layer in 15x10x1-inch baking pan.
  3. Bake 30 to 35 minutes, or until chicken is cooked through (170 degrees F). Remove packets from oven; let stand 5 minutes. Place one packet on each of six dinner plates. Cut slits in foil with sharp knife to release steam before opening.
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Reviews 26

  1. 29 Ratings


This was a very tasty, and easy recipe to make, with just a few modifications! I used a glass 9x13 baking dish, rather than the foil packs, and used 1 1/2 tbsp. of olive oil to grease the baking dish. I used Foster Farms boneless skinless chicken breast fillets with the fat/blood/gristle cut off. I sprinkled the raw chicken with garlic salt, pepper, and red pepper flakes on both sides. (we like our food spicy!) I mixed the stuffing with 1 1/2 cups HOT water, then spread it over the olive oil greased baking dish. Layered the seasoned chicken breast, fresh chopped broccoli florets, Kraft mexican taco cheese, Oscar Mayer real bacon bits, and drizzled with Hidden Valley ranch dressing. Baked in a 400 degree oven for 30 minutes, then removed foil, added a little more cheese and baked uncovered for another 6 minute. It was delicious! Stuffing was soft, but not too soggy. If you prefer your stuffing crunchy, I would recommend following the recipes on the stuffing box and placing the stuffing ON TOP of the chicken instead of below. We'll be enjoying the leftovers tomorrow! :D

Diana St.Louis

We loved this recipe!!! I marinated for a few hours in Kraft's zesty Italian dressing first, then I crisped up my own bacon. I crumbled 1 strip on top of the stuffing and broccoli, and the next strip was crumbled over the salad dressing and cheese. I used 2 boxes of Stove top, since I was feeding 6, and because I didn't have the chicken flavour, I just used what I did have...1 box of turkey, and 1 box of pork...still tasted fabulous! I did only use 1 1/2 cups of water for the 2 boxes of stuffing, and still found it was a little to watery, but it didn't affect the taste. I do love the broccoli stems too, so I peeled some stems and added them with the crowns. I only realized when it was time to put the dressing on the chicken that I only had enough rach to cover 2 breasts, so I used caeser dressing for the other 4... which was also very yummy, courtesy of my son giving up a bite due solely for the purpose of this review...; My chicken breasts were bone-in and a little bit on the thicker side, so I baked them for about 45 minutes, which was just perfect! Maybe next time I will use boneless breasts and pound them to about 1/2" and roll the stuffing and broccoli in them and still cover them in the dressing and cheese...hmmm...


This is really great! Super easy and tastes like home. Now that this has become a staple, no need to measure ingredients. MAKE SURE TO SPRAY THE FOIL. Don't change a thing!