This post was sponsored by Sargento Foods as part of an Ambassador Program for Influence Central and all opinions expressed in my post are my own.

Baked Broccoli Cheese Chicken is comforting and a nice weeknight meal. It mixes chicken breasts with broccoli, bacon, cheese, diced tomatoes and panko breadcrumbs for a little crunch. This is the kind of meal the whole family will love! 

BAKED BROCCOLI CHEESE CHICKEN

When fall rolls around and the temperatures cool off I love making comforting, warm meals to share with my family. Today’s Baked Broccoli Cheese Chicken is just that. It takes thin chicken breasts and tops them with broccoli, bacon, Sargento® Shredded Cheese, diced tomatoes and panko breadcrumbs creating a nice weeknight meal that the whole family will love.

I know a lot of parents struggle with picky eaters and are always looking for new ways to get their kids to eat healthier meals, including vegetables. Today’s Baked Broccoli Cheese Chicken has a nice balance of the broccoli to give your kids their dose of veggies, protein and calcium. Another thing that you are going to love is how easy this dish is to put together. Pair a nice side salad and a potato with it and you have a complete meal.

When I make this Baked Broccoli Cheese Chicken, I like using a mixture of cheese. This recipe uses Sargento® Shredded 6 Cheese Italian and Sargento® Shredded Monterey Jack Cheese. It is a nice combination that goes really well with the broccoli and the chicken. The nice thing about Sargento® Shredded Cheese is that it is always shredded from blocks of real, natural cheese. Great meals, especially this one, start with cheese off the block. In my house, cheese is a main staple!

If you aren’t familiar with Sargento they are from my husband’s home state of Wisconsin. They are a family company and share our love for real cheese. We use their Sargento® Shredded Cheeses all the time in my house. Below you will also find four more recipes that use their Sargento® Shredded 6 Cheese Italian and Sargento® Shredded Monterey Jack Cheese. Just two bags of Sargento® Shredded Cheese help you create five delicious meals for your family. You can’t beat that! Be sure to purchase 2 bags of Sargento® Shredded Cheese and give these recipes a try! You won’t be disappointed.

This meal is so easy to put together. Start by slicing two thick boneless, skinless chicken breasts horizontally to make 4 thinner chicken breasts. Preheat the oven to 400 F. Spray nonstick spray on the bottom of a casserole dish. Place the chicken breasts in a row in the casserole dish.

In a small mixing bowl combine the garlic powder, onion powder, paprika, salt, pepper and crushed red pepper. Rub the spices on each side of the chicken breasts. Evenly spread the broccoli and bacon over top of the chicken.

Sprinkle the remaining 1/2 cup Sargento® Shredded 6 Cheese Italian, 1/2 cup Sargento® Shredded Monterey Jack Cheese and the 1/2 cup panko breadcrumbs.

Bake for 20-25 minutes, until cooked through {the internal temperature of chicken should be 165 degrees F}. Garnish with chopped parsley and green onion.

If you love cheese, I am about to share a few other cheesy favorites you will love.

These Mediterranean Zucchini Boats take zucchini and stuff them with a mixture of ground beef and lamb, rice, tomato sauce, cumin, cinnamon and are topped with Sargento® Shredded 6 Cheese Italian and fresh parsley.

To make these, you bake the zucchini for 15 minutes to begin softening them. Then, you add the meat mixture to the inside of each zucchini and bake for another 25 minutes, or until the zucchini is tender when touched with a fork. Remove from the oven and sprinkle with the Sargento® Shredded Mozzarella Cheese. Return to the oven for 3 minutes, until cheese is melted. Remove from the oven and garnish with parsley. This is my favorite stuffed vegetable recipe!

Now that football season is in full swing and people are hosting parties, these Southwestern Hummus Baked Wonton Cups are the perfect fun finger food. These wonton cups mix spicy hummus, black beans, corn and Sargento® Shredded Monterey Jack Cheese and are baked into a wonton cup until crispy and warm. These are packed with flavor and work great as a snack or party food.

To make these, you mix the hummus, black beans, corn and 1/2 cup of the sharp cheddar cheese together. You then will spray 2 muffin tins {needs to hold 18} with non-stick spray. Place 1 wonton wrapper into each muffin tin hole, and make sure to press the sides to mold onto the muffin tin until you have 18.  Spoon 1 Tablespoon of the hummus mixture into each wonton wrapper.

Take another wonton wrapper and place it on top of the hummus mixture of each of the wonton cups {I place the wonton wrapper opposite the direction of the first wonton wrapper because I like the way the edges come out, but it’s not a big deal as to the way you place them}. Spoon 1 Tablespoon more of the hummus mixture on top of the second wonton wrapper. Sprinkle each wonton cup with the remaining 1 cup of Sargento® Shredded Cheese evenly among them. Bake in the oven for 15 minutes, or until the edges are crispy and the cheese is melting.  Garnish with your favorite toppings like cilantro, red onion, tomatoes and jalapeños.

Speaking of football season, these Skillet Tomato Basil Meatballs would also be a really great appetizer to serve your guests. It is warm, cheesy and the perfect appetizer for a party, game day or for your family to enjoy over the holidays. Tomato basil meatballs are cooked in a rich tomato sauce and topped with gooey, warm Sargento® Shredded 6 Cheese Italian and fresh basil. Pair it with warm baguette to create the perfect bite sized appetizer.

For this dish, you will spread 1 cup of tomato sauce over a skillet or oven safe dish.  Place the chicken meatballs on top of the sauce followed by another  cup of the sauce, spreading it evenly over the meatballs.  Bake the meatballs for 15 minutes, or until warm.  Add 1 cup of Sargento® Shredded Cheese and return to the oven for 5 minutes, or until the cheese is bubbling.  Remove and sprinkle with Parmesan cheese and fresh basil.  Serve with crushed, warm baguette bread.

Lastly, I have a dinner, snack or game day recipe that you will love. It is a Mexican Pizza that is easy to make, packed with flavor and is a kid and adult favorite. Containing both  protein and calcium, you can feel good putting this meal on your table!

To make this delicious recipe you will heat 2 teaspoons of olive oil in a large skillet over medium-high heat. Add the ground beef and cook until the beef is browned and cooked through. Add 1/4 cup water and the packet of taco seasoning or if using a homemade taco seasoning, add 2-3 Tablespoons of that seasoning instead.

Turn the heat to medium and simmer until the water is mostly absorbed, stirring frequently. Remove from the heat, drain the excess fat and set aside. Spray a large skillet with cooking spray and heat over medium heat. Add each tortilla to the skillet and let cook on each side for about 1 minute to help the tortillas crisp. Place half of the tortillas on a plate and arrange the other half in a single layer on a non-stick baking sheet.

Spread a layer of refried black beans on each tortilla on the baking sheet followed by salsa. Next, sprinkle the ground beef over the refried black beans followed by a sprinkling of Sargento® Shredded Monterey Jack Cheese on each. Place the other tortilla on top of the tortilla on the baking sheet. Using a spoon, spread a thin layer of enchilada sauce on each Mexican pizza, followed by another sprinkling of Sargento® Shredded Cheese.  Bake in the oven for 10 minutes, or until the cheese is bubbling.  Garnish with freshly chopped tomatoes, green onion, cilantro and sour cream or garnishes of your choice.

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Baked Broccoli Cheese Chicken

Yield: 4

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Baked Broccoli Cheese Chicken is comforting and a nice weeknight meal. It mixes chicken breasts with broccoli, bacon, cheese, diced tomatoes and panko breadcrumbs for a little crunch. This is the kind of meal the whole family will love! 

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Ingredients

• 2 thick boneless, skinless chicken breasts, cut horizontally to make 4 thinner chicken breasts
• 4 slices of bacon, cooked, chopped
• 5 cups frozen broccoli
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 teaspoon crushed red pepper
• 1/2 cup Sargento® Shredded 6 Cheese Italian
• 1/2 cup Sargento® Shredded Monterey Jack Cheese
• 1/2 cup panko breadcrumbs {optional}
• salt and pepper, to taste

Garnish:

• Chopped geen onion
• Chopped parsley
• Chopped tomatoes

Instructions

1. Preheat the oven to 400 F. Spray nonstick spray on the bottom of a casserole dish.
2. Place the chicken breasts in a row in the casserole dish.
3. In a small mixing bowl combine the garlic powder, onion powder, paprika, salt, pepper and crushed red pepper. Rub the spices on each side of the chicken breasts. Evenly spread the broccoli and bacon over top of the chicken.
4. Sprinkle the remaining 1/2 cup Sargento® Shredded 6 Cheese Italian, 1/2 cup Sargento® Shredded Monterey Jack Cheese and the 1/2 cup panko breadcrumbs.
5. Bake for 20-25 minutes, until cooked through {the internal temperature of chicken should be 165 degrees F. Garnish with chopped parsley and green onion.