Ingredients

• 4 boneless skinless chicken breasts
• 4 cups of diced potatoes
• 1 bag of frozen broccoli florets
• 1 cup of cooked crumbled bacon
• 1 medium sliced onion
• 1 cup shredded cheddar cheese
• 1 cup shredded cheddar cheese (for top)
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp garlic powder
• 1 cup heavy cream
• Half a stick of butter, chopped

*To make things easier, I use canned whole potatoes and put them in a skillet with 2 tbsp of olive oil to crisp them up before adding to the dish. I also boil my chicken until it is fully cooked and I use the microwaveable bacon that is fully cooked as well. You can crumble the bacon or leave it in big pieces. From my experience with this dish, the crumbled bacon is much better.

Directions

• Grease a 9×13 baking dish
• Layer ingredients in this order-potatoes, chicken, broccoli, bacon, onion, cheese, and chopped butter
• Season with salt, pepper, and garlic powder
• Pour heavy cream over the top
• Cover with foil
• Bake at 350 for 1 hour
• Remove and add cheese to top
• Bake an additional 5-10 minutes until cheese is melted

*Because I used cooked chicken and potatoes, I didn’t need to bake the full hour

In my photos I had doubled the recipe for my mom’s birthday dinner. Everything will fit into your 9×13 dish.

If you wanted to make two 8×8 dishes (maybe one for dinner and one to freeze for another night or one for your family and one for the neighbors) just divide ingredients in half.

For freezing

Assemble as directed but do not bake. Make sure diced potatoes are covered by other ingredients so they do not blacken when cooked. Cover tightly with foil, label, and freeze. Freeze 1 cup of shredded cheese with each dish for the topping.

To serve

Let thaw and bake at 350 for 1 hour or until chicken and potatoes are cooked.

This dish is so delicious. I hope you enjoy it!