Ingredients
1-1/2 pounds boneless skinless chicken breasts, cubed2 cups frozen broccoli florets, thawed1 cup julienned carrots1/2 cup chopped onion1 tablespoon olive oil1 can (10-3/4 ounces) condensed cream of broccoli soup, undiluted1 cup stuffing mix1 cup whole milk1/4 cup raisins1/8 teaspoon pepper1 cup shredded Colby cheese
Preparation
In a large skillet, saute the chicken, broccoli, carrots and onion in oil for 5-6 minutes or until chicken is no longer pink.
Stir in the soup, stuffing mix, milk, raisins and pepper. Cook, uncovered, over medium heat for 8-10 minutes or until heated through. Sprinkle with cheese. Remove from the heat; cover and let stand until cheese is melted.
