Ingredients
– 2 large russet potatoes, peeled and diced
– 1 pound of boneless, skinless chicken breasts, cubed
– 2 cups fresh broccoli florets
– 1 cup shredded cheddar cheese
– 1 cup sour cream
– 1 cup chicken broth
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– Salt and pepper to taste
– Olive oil for cooking
Equipment Needed
– Large pot for boiling potatoes
– Baking dish (9×13 inches works great)
– Large skillet
– Cutting board
– Knife
– Mixing bowl
Step-by-Step Instructions
To start, I begin by boiling the diced potatoes in a large pot. I add a pinch of salt and let them simmer until they’re fork-tender, which usually takes about 15 minutes. Once cooked, I drain them and set them aside to cool slightly. Meanwhile, in a large skillet, I heat a drizzle of olive oil over medium heat and sauté the cubed chicken until it’s golden brown and cooked through. I season it with garlic powder, onion powder, salt, and pepper for that extra boost of flavor. (See the next page below to continue steps…)