Pour dressing over chicken in shallow dish; turn to evenly coat both sides of each breast. Refrigerate 30 min. to marinate.
Mix cream cheese spread and milk until blended. Combine potatoes, broccoli and 1/2 cup shredded cheese in large bowl. Add cream cheese mixture; mix lightly. Spoon into 13x9-inch baking dish sprayed with cooking spray.
Remove chicken from marinade; discard marinade. Place chicken over vegetable mixture; sprinkle with pepper. Cover.
Bake 1 hour or until chicken is done (165ºF), uncovering and sprinkling with remaining shredded cheese for the last 15 min.
Trim 70 calories and 10g of fat, including 4g of sat fat, per serving by preparing with KRAFT Lite House Italian Dressing, PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese, fat-free milk and KRAFT 2% Milk Shredded Cheddar Cheese.
Serve with a mixed green salad tossed with your favorite KRAFT Lite Dressing.
Substitute frozen asparagus cuts or green beans for the broccoli.
Calories From Fat
% Daily Value*
Total Fat 23g
Saturated Fat 11g
Trans Fat 0.5g
Total Carbohydrates 23g
Dietary Fiber 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.