Chicken, Broccoli, & Potato Bake
Make this dish ahead and keep in the freezer for a busy weeknight when there’s no time to cook. This one-dish dinner is a great mix of chicken and broccoli. Hiland Heavy Cream and Bar-S Bacon give it a rich flavor
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Ingredients
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- 4 1/2 cups diced red potatoes
- 1 1/2 cups diced chicken breast
- 2 cups broccoli florets
- 1/3 cup cooked and crumbled Bar-S Bacon
- 1/4 cup onion, sliced
- 1 1/2 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 cup Hiland Heavy Cream
- 2 tablespoons Hiland Butter
- Grease 2 (8×8) foil baking pans.
- Layer ingredients starting with half of potatoes, half of chicken, half of broccoli, half of bacon, onion and ½ cup of cheese.
- Repeat the layers and seasoning. Then pour heavy cream over ingredients and cut pieces of butter all over the top.
- Cover with foil and bake at 350 degrees for 1 hour or until chicken is cooked through and potatoes are tender.
- Sprinkle with remaining ½ cup of 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 on the bottom, if possible (so they don’t blacken) Cover tightly with foil, label, and freeze with bag containing ½ cup of cheese.
- To Serve: Thaw. Remove bag of cheese and recover with foil. Bake covered for 1 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.