Chicken, Broccoli, & Potato Bake
4 1/2 cups Red Potatoes, Diced
1 1/2 Chicken Breast, Diced
2 Cups Broccoli Florets
1/3 Cups Bar-S Bacon, Fully Cooked
1/4 Cup Onion, Sliced
1 1/2 Cups Cheddar Cheese, shredded
1/2 tsp Salt
1/4 tsp Pepper
1/2 tsp Garlic Powder
1/2 Cup Hiland Heavy Cream
2 tbsp Hiland Butter
Step 1Grease 2 8×8 foil baking pans.
Step 2Layer ingredients starting with half of potatoes, half of chicken, half of broccoli, half of bacon, onion and ½ cup of cheese.
Step 3Season with half of the salt, pepper, and half of the garlic powder
Step 4Repeat the layers and seasoning. Then pour heavy cream over ingredients and cut pieces of butter all over the top.
Step 5Cover with foil and bake at 350 for one hour or until chicken is cooked through and potatoes are tender.
Step 6Sprinkle with remaining ½ cup of cheese and bake uncovered for 5-10 more minutes until cheese is bubbly.
Step 7Freezing 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.
Step 8To Serve: Thaw. Remove bag of cheese 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.
Main Ingredient: Soups, Stews, Chilis