Cheesy Chicken Broccoli & Potato Bake

Gourmet Excellence: Cheesy Chicken Broccoli & Potato Bake

Introduction: Embark on a gastronomic journey with our Cheesy Chicken Broccoli & Potato Bake, a culinary masterpiece that harmonizes succulent chicken, crisp broccoli, and velvety potatoes in a symphony of flavors. This indulgent dish marries wholesome ingredients with an irresistible cheese sauce, creating a sensational experience for your taste buds. Elevate your dining with this exquisite combination of textures and tastes.

Ingredients:

• 4 boneless, skinless chicken breasts
• 4 cups broccoli florets
• 4 cups Yukon Gold potatoes, thinly sliced
• 2 cups shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 cup chicken broth
• 1 cup whole milk
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 4 cloves garlic, minced
• 2 teaspoons Dijon mustard
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a large baking dish.
2. Season chicken breasts with salt, pepper, and dried thyme. Bake for 25-30 minutes or until cooked through. Allow to rest before slicing.
3. In a large pot, parboil the sliced potatoes for 5-7 minutes. Drain and set aside.
4. In a saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant.
5. Stir in the flour to create a roux. Gradually whisk in chicken broth and milk until the mixture thickens.
6. Add Dijon mustard and half of the cheddar and mozzarella cheese. Stir until the cheese is melted and the sauce is smooth.
7. Layer half of the parboiled potatoes at the bottom of the prepared baking dish. Top with half of the broccoli florets.
8. Place sliced chicken evenly over the broccoli and potatoes. Pour half of the cheese sauce over the chicken.
9. Repeat the layers with the remaining potatoes, broccoli, chicken, and cheese sauce.
10. Sprinkle the remaining cheddar and mozzarella cheese on top.
11. Bake for 30-35 minutes or until the cheese is golden and bubbly.
12. Garnish with fresh parsley before serving.

Useful Information: Our Cheesy Chicken Broccoli & Potato Bake is not just a meal; it’s an exquisite dining experience. Packed with protein, fiber, and essential nutrients, this dish is a celebration of comfort and culinary finesse. The combination of chicken, broccoli, and potatoes offers a balanced nutritional profile, making it a wholesome choice for discerning palates.

Nutritional Information (per serving):

• Calories: 480
• Protein: 28g
• Fat: 22g
• Carbohydrates: 40g
• Fiber: 6g
• Net Carbs: 34g
• SmartPoints: 12

Conclusion: Immerse yourself in the decadence of our Cheesy Chicken Broccoli & Potato Bake – a culinary triumph that marries wholesome ingredients with gourmet flair. This dish promises not just a meal but a memorable dining experience, where every forkful delights your senses. Savor the richness of cheese, the tenderness of chicken, and the freshness of broccoli in every bite. Elevate your dining with this extraordinary creation that embodies the artistry of flavor.

INGREDIENTS

• 1.5 lb bag mini potatoes
• 2 tsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt & pepper
• Dash of paprika
• 2 Tbsp light butter
• 2 garlic cloves diced
• 1/4 cup flour
• 1.5 cups milk *I used 1%
• Pinch of cayenne pepper
• 1 cup reduced fat shredded cheese * I used a 3 cheese blend
• 3 Tbsp grated parmesan cheese
• 16 oz cooked cubed chicken
• 3 cups fresh broccoli *frozen should work as well

INSTRUCTIONS

• Preheat oven to 450F, cut the mini potatoes in half, toss with oil, garlic powder, onion powder, salt & pepper, paprika and cayenne pepper.
• Spread potatoes on a baking sheet, I lined with some parchment paper and bake for 30 minutes.
• If you have not cooked the chicken yet you can do so at the same time, although not at that temperture in the oven, you can cook on the stove in a frying pan or in the air fryer *My chicken was pre-cooked in the oven before the potatoes
• Once the potatoes are done lower oven temp to 350F, you can now make the cheese sauce, in a large pan on the stove melt the butter over medium heat, add in the diced garlic, once the butter is melted add in the flour, it will form a paste.. slowly whisk in the milk until it has all blended with the paste.
• Cook over medium-low heat, it will start to thicken..add in 1 cup of shredded cheese and 2 Tbsp parmesan cheese *leave 1 Tbsp aside for topping. Stir sauce for 3-5 minutes untill all cheese has melted. Turn stovetop off and then add in the chicken and broccoli, gently stir then add in the potatoes and stir again.
• Transfer to a 9×13 sprayed casserole dish. Sprinkle remaining 1 Tbsp parmesan cheese on top and bake in the oven for 30 minutes, check the potatoes are cooked through, some ovens vary and may require a few extra minutes for the potatoes.
• Makes 6 servings, 9-9.5oz per serving *approx 1.5 cups
• Store any leftovers in the fridge and this dish will freeze well.

Nutritional info per serving… Calories 342…Fat 12.8g..Sat fat 5.7g…Carbs 28.5g…Sugar 5.2g..Fiber 2.8g…Protein 27.1g using My Fitness Pal *Note includes all ingredients even any zero point foods