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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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A nice chicken and vegetable dish, nicely complemented with a summer salad, to serve on a nice summer day. Ingredients:
4 cups diced peeled potatoes |
1 tablespoon butter |
2 teaspoons crushed garlic |
2 onions, diced |
1 cup self-rising flour |
2 cups milk |
6 eggs |
1 cup chopped fresh broccoli |
1 cup sliced fresh mushrooms |
2 cups shredded sharp cheddar cheese |
1 cup cooked, diced boneless chicken breast half |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place potatoes in a medium saucepan with enough water to cover. Bring to a boil, and cook 10 minutes, or until tender but firm; drain.
3. Melt butter in a medium skillet over medium heat, and saute garlic and onions until tender.
4. In a small bowl, mix the flour, milk, and eggs.
5. In a medium bowl, mix potatoes, garlic and onions, flour mixture, broccoli, mushrooms, Cheddar cheese, and chicken. Transfer to a medium baking dish.
6. Bake 25 minutes in the preheated oven, or until eggs are no longer runny and top is lightly browned.
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