Ingredients
– 2 cups cooked, shredded chicken
– 4 medium potatoes, peeled and diced
– 2 cups broccoli florets
– 1 can cream of chicken soup (or homemade)
– 1 cup milk
– 1 cup shredded cheddar cheese
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– Salt and pepper to taste
– 1 tablespoon olive oil (if sautéing)
– 1/2 cup breadcrumbs (optional, for topping)
Equipment Needed
– Large mixing bowl
– Baking dish (9×13 inches or similar)
– Pot for boiling potatoes
– Stove or microwave for cooking broccoli
– Cookware for sautéing chicken (if using raw chicken)
– Measuring cups and spoons
Step-by-Step Instructions
First, I start by prepping my ingredients. If I’m using raw chicken, I usually sauté it in olive oil with a sprinkle of salt, pepper, garlic powder, and onion powder until it’s cooked through. Meanwhile, I boil the diced potatoes in a pot of salted water until they’re fork-tender, which usually takes about 10-15 minutes. In the last few minutes of cooking, I toss in the broccoli florets, allowing them to blanch quickly. Everything should be drained and set aside once cooked. This combination of flavors already has me excited! (See the next page below to continue steps…)