4½ cups red potatoes, diced
2½ cups boneless skinless chicken breast diced
2 cups broccoli florets (or use a combo of broccoli and cauliflower)
1/2 cup bacon cooked crumbled
1/4 cup onion sliced
2 cups cheddar cheese grated
½ tsp salt
¼ tsp pepper
½ tsp garlic powder
1 cup heavy cream (can sub half & half)
2 TBS butter chopped
For the top
1/4 cup onion sliced
2 cups cheddar cheese grated
½ tsp salt
¼ tsp pepper
½ tsp garlic powder
1 cup heavy cream (can sub half & half)
2 TBS butter chopped
For the top
1 cup cheddar cheese, grated
1. Grease a 9x13 inch pan. (or if you want to freeze half use 2 -8×8 inch foil baking pans.)
1. Grease a 9x13 inch pan. (or if you want to freeze half use 2 -8×8 inch foil baking pans.)
2. Divide ingredients in half if you are making one pan. Layer half the ingredients in this order: potatoes, chicken, broccoli, bacon, onion and cheese. Season with salt, pepper and garlic powder.
3. Repeat the layers and seasoning.
4. Pour heavy cream over ingredients and sprinkle butter pieces over the dish.
Cover with foil.
5. Bake at 350℉ for one hour or until chicken is cooked through and potatoes are tender.
Sprinkle with remaining cheese and bake uncovered for 5-10 more minutes until cheese is bubbly.
If you want to freeze the meal for later
Assemble as directed above but do not bake. Make sure the potatoes are covered by other ingredients if possible (so they don't blacken). Cover tightly with foil, label, and freeze. Freeze 1/2 cup cheddar with each dish.
To cook from frozen:
Thaw overnight.
Remove bag of cheese, set aside and recover with foil.
Bake covered for one hour or until chicken is cooked through and potatoes are tender.
Sprinkle with remaining cheese and bake uncovered for 5-10 more minutes until cheese is bubbly.
Cover with foil.
5. Bake at 350℉ for one hour or until chicken is cooked through and potatoes are tender.
Sprinkle with remaining cheese and bake uncovered for 5-10 more minutes until cheese is bubbly.
If you want to freeze the meal for later
Assemble as directed above but do not bake. Make sure the potatoes are covered by other ingredients if possible (so they don't blacken). Cover tightly with foil, label, and freeze. Freeze 1/2 cup cheddar with each dish.
To cook from frozen:
Thaw overnight.
Remove bag of cheese, set aside and recover with foil.
Bake covered for one hour or until chicken is cooked through and potatoes are tender.
Sprinkle with remaining cheese and bake uncovered for 5-10 more minutes until cheese is bubbly.
No comments:
Post a Comment