Cheesy Potato Chicken Veggie Dish (Printable Version)
A warm, cheese-covered mix of chicken, spuds, and green florets baked till perfect for a filling family meal.
# Ingredients Required:
→ Protein
01 -
500 g chicken breasts without bones or skin, chopped into 1-inch chunks
→ Vegetables
02 -
400 g Yukon Gold or Russet potatoes, chopped into 1-inch chunks leaving skin on
03 -
250 g broccoli florets, broken into tiny pieces
→ Dairy
04 -
150 g strong cheddar cheese, grated
→ Liquids & Fats
05 -
120 ml chicken stock with reduced salt
06 -
30 g melted butter, unsalted
→ Seasonings
07 -
1 teaspoon powdered garlic
08 -
0.5 teaspoon paprika (if you want)
09 -
0.5 teaspoon powdered onion (if you want)
10 -
Salt, as needed
11 -
Black pepper, freshly ground, as needed
# Guide to Cooking:
01 -
Turn your oven to 190°C. Cut your chicken and potatoes into even 1-inch chunks. Snap broccoli into small bite-size bits. Grate the cheese if it's not done yet.
02 -
Take a big bowl and throw in your chicken chunks, potato pieces, broccoli bits, grated cheese, stock, melted butter, garlic powder, and whatever seasonings you like. Stir everything so it's all coated nicely.
03 -
Grease a big baking dish. Pour your mixture into it and smooth it out flat. Wrap tightly with foil.
04 -
Stick it in your hot oven for 45 minutes so the chicken and veggies get tender.
05 -
Take the foil off and put it back in. Let it cook another 15 minutes until the top gets golden and the edges start bubbling.
06 -
Let it sit for 5-10 minutes before you dig in. This helps the flavors mix and makes it easier to serve. Add extra cheese on top if you're feeling fancy.
# Extra Suggestions:
01 -
Grate your own cheese instead of buying pre-grated stuff - it'll melt way better and give you a smoother texture.