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Cheddar Broccoli Chicken Stuffed Potatoes
Makes Serves 4. Photo By: Janes
By Janes


  1. Prepare the chicken according to package directions.
  2. Meanwhile, whisk the cream cheese with the milk, mustard and green onion until well combined. Stir in the Cheddar, broccoli and red pepper until evenly distributed. Gently stir in the chicken pieces.
  3. Cut the potatoes open and lightly fluff the flesh with a fork. Top with the chicken and cheese mixture. Sprinkle with additional cheese. Bake for 15 minutes or until potato is heated through and cheese is melted.


  1. Place cream cheese in the microwave for 30 seconds or until slightly softened before preparing the cheese mixture.
  2. To bake potatoes, pierce with a fork and bake at 400°F (200°C) for 45 minutes or microwave on HIGH for 6 to 8 minutes or until fork tender.
  3. Omit the Janes Meal Makers Oven Roasted Carved Chicken Breast from the cheese mixture and serve it as a dip with Jane’s Pub Style Chicken Nuggets and veggie sticks. It can be held in the refrigerator for up to 3 days.
  • 8 oz (250 g) Spreadable light cream cheese
  • 1/2 cup (125 mL) 2% milk
  • 1 tbsp (15 mL) Dijon mustard
  • 2 Green onions, finely chopped
  • 1 cup (250 mL) Shredded extra old Cheddar cheese (approx.)
  • 1 cup (250 mL) Thawed frozen broccoli florets, chopped
  • 1/2 cup (125 mL) Finely chopped red pepper
  • 1/2 pkg Janes Meal Makers Oven Roasted Carved Chicken Breast
  • 4 Warm baked potatoes