Chicken, Broccoli, Bacon & Potato Bake
From the Home of: Brandon & Cara
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Yields: 2 - 8x8 pans
Yields: 2 - 8x8 pans
Temperature: 350 degrees
Temperature: 350 degrees
Ingredients:
Ingredients:
- 4½ cups red potatoes (diced )
- 2½ cups boneless skinless chicken breast (diced )
- 2 cups broccoli florets
- 1/2 cup bacon (cooked crumbled)
- 1/4 cup onion (sliced )
- 2 cups cheddar cheese (grated)
- ½ teaspoons salt
- ¼ teaspoons cracked pepper
- ½ teaspoons garlic powder
- 1 cup heavy cream ((can sub half & half))
- 2 tablespoons butter (chopped)
- For the top: 1 cup cheddar cheese (grated)
Directions:
Directions:
- Grease 2 8×8 foil baking pans.
- Divide ingredients in half – you are making 2 pans, so half of the ingredients goes in each pan.
- In both pans, layer ingredients in this order: potatoes, chicken, broccoli, bacon, onion and cheese.
- Season with salt, pepper and garlic powder.
- Repeat the layers and seasoning.
- Pour heavy cream over ingredients and sprinkle butter pieces over the dish.
- Cover with foil
To eat today:
- 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.
Freezing Directions:
- 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.
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