Ingredients
1 lb.boneless skinless chicken breasts, cut into bite-size pieces
2 cups frozen broccoli and cauliflower florets, thawed, drained
1 tub PHILADELPHIA Tomato & Basil Cooking Creme
1/2 cupfat-free reduced-sodium chicken broth
2 cupshot cooked penne pasta
1/2 cup KRAFT Shredded Mozzarella Cheese
6 RITZ Crackers, crushed (about 1/4 cup)
2 Tbsp KRAFT Grated Parmesan Cheese
1 Tbsp.butter, melted
Preparation
Heat oven to 350ºF. Cook chicken in large nonstick skillet on medium heat 5 to 6 min. or until done. Add vegetables; cook and stir 2 to 3 min. or until heated through. Add cooking creme and broth; cook and stir 3 min. Stir in pasta and mozzarella. Spoon into 2-qt. casserole sprayed with cooking spray; cover. Bake 15 min. Meanwhile, mix cracker crumbs, Parmesan and butter. Stir casserole; top with crumb mixture. Bake, uncovered, 5 min. or until topping is golden brown.
