New Potato & Chicken Bake |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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It's a one-dish meal, very easy to make. I got the idea from a mixture of veggies I purchased from a home delivery service and added my own variations. If you don't want to heat up the kitchen by using the oven, use an extra-large skillet on top the stove, being careful not to stir too often to avoid mushy veggies. Ingredients:
8 -10 red potatoes or 8 -10 white potatoes, quartered |
1 (16 ounce) bag frozen broccoli florets, no stems |
2 -3 cloves garlic (or 3 tbsp minced garlic from jar ok) |
8 -16 ounces bags frozen shoepeg white corn or 1 (15 ounce) can shoepeg white corn |
2 large green peppers, cut into thin strips (or for color/variety use red and green) |
1 medium onion, finely chopped |
2 cups leftover boneless fried chicken pieces (or canned white chicken breast) |
2 tablespoons peanut oil (or your preference) |
1 tablespoon salt & pepper |
1/2 cup finely chopped fresh rosemary or 1/2 cup parsley (dried ok) |
Directions:
1. Using the oil of choice, heat large non-stick skillet.
2. Using lower heat, brown onions and garlic; set aside.
3. In large pot, cook potatoes until barely tender.
4. On large cookie or baking sheet (sprayed with a cooking spray), layer the broccoli, corn, peppers, onion, and garlic and bake in a 350 degree oven.
5. Bake for about 20 minutes until broccoli is tender.
6. Drain potatoes.
7. Add potatoes (skin on) and chicken to veggies and bake an additional 15-20 minutes or until potatoes are just starting to brown.
8. Take out of oven and immediately sprinkle with chopped herbs, salt and pepper and serve as a one-dish meal!
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