Today I have a super simple recipe full of all the classic flavors of a loaded baked potato, but bolstered up a notch with the addition of chicken and broccoli.
You just cant go wrong with this combination of flavors. This dish is hearty, but totally healthy and perfectly filling. I love that you get a complete meal in one pan-so easy for serving and after dinner clean-up! It’s a great “make-ahead” dinner-get everything ready for the final bake in the oven, but then store until you are ready to eat. In fact, I made this on Monday to eat on Wednesday when I knew we would be busy until dinner time! There’s nothing quite like coming home after a busy day to a pre-made dinner!
Although the meal isn’t in my usual “30 minutes or less” category, the steps are all very simple and the oven does most of the work! I can see this Loaded Casserole being perfect for just about any occasion-a potluck get-together, Sunday night dinner with the family, or a busy weeknight, of course! I hope you love this flavorful and delicious meal!
Ingredients
- 4 chicken breasts, cubed
- 1 Lb white potatoes, cubed
- 12 oz broccoli florets
- 4 slices bacon
- 4 green onions, diced
- 4 cloves garlic, minced
- Avocado/Olive oil, ghee or cooking fat of choice
- paprika
- garlic powder
- onion powder
- salt & pepper
- 1 cup shredded cheese, optional
Instructions
- Preheat oven to 400º. While the oven is preheating, place the bacon strips on a baking sheet and pop them in the oven. They should be crispy by the time the oven is heated! Once cooked, remove from oven and set aside.
- Prepare the potatoes by cutting them into 1″ cubes. Add them to a 9×13 baking dish and drizzle about 1 Tbsp oil. Sprinkle evenly an equal amount of paprika, garlic powder, onion powder, salt, and pepper all over the potatoes and mix well. Place the dish into the oven and bake for 20 minutes.
- While the potatoes are baking, prepare the chicken. Cut the breasts into cubes about the same size as the potatoes. Drizzle them with another Tbsp or 2 of oil and sprinkle with more paprika, onion/garlic powder, salt, and pepper. On the stove, place a pan over medium heat and add 1 Tbsp oil to the pan. Add 1/2 of the cubed chicken and allow to cook through (about 6 minutes) flipping about halfway through. When the 1st batch is cooked through set it aside, do the same with the 2nd batch.
- Once the potatoes have cooked for 20 minutes, add the broccoli florets (cut into small pieces) to the potatoes. If they have dried out, add another Tbsp of oil and mix everything together. Return to the oven and bake for another 20 minutes.
- While the broccoli is cooking, prepare the garlic (mince), green onions (chop), bacon (crumble), and cheese (shred) is using. Once the 20 minutes is up, add the garlic, green onions, bacon, and chicken to the dish and mix everything well. If using, sprinkle with grated cheese over the top.
- Return to the oven for a final 10 minutes to get all of the ingredients well acquainted with each other! Alternatively, you could cover the dish and refrigerate until ready to eat. If you go that route, you will need to heat it up for about 30 minutes at 350º.
This all in one meal makes the perfect weeknight dinner! I loved all of the classic flavors of a twice baked potato, with a little spin! The cheese is certainly optional, but just adds a touch more flavor and decadence. Hearty, healthy, and delicious…what more could you ask for!?
A hearty, healthy, and delicious dinner full of classes loaded baked potato flavors.
- 4 chicken breasts cubed
- 1 Lb white potatoes cubed
- 12 oz broccoli florets
- 4 slices bacon
- 4 green onions diced
- 4 cloves garlic minced
- Avocado/Olive oil ghee or cooking fat of choice
- paprika
- garlic powder
- onion powder
- salt & pepper
- 1 cup shredded cheese optional
-
Preheat oven to 400º. While the oven is preheating, place the bacon strips on a baking sheet and pop them in the oven. They should be crispy by the time the oven is heated! Once cooked, remove from oven and set aside.
-
Prepare the potatoes by cutting them into 1" cubes. Add them to a 9x13 baking dish and drizzle about 1 Tbsp oil. Sprinkle evenly an equal amount of paprika, garlic powder, onion powder, salt, and pepper all over the potatoes and mix well. Place the dish into the oven and bake for 20 minutes.
-
While the potatoes are baking, prepare the chicken. Cut the breasts into cubes about the same size as the potatoes. Drizzle them with another Tbsp or 2 of oil and sprinkle with more paprika, onion/garlic powder, salt, and pepper. On the stove, place a pan over medium heat and add 1 Tbsp oil to the pan. Add 1/2 of the cubed chicken and allow to cook through (about 6 minutes) flipping about halfway through. When the 1st batch is cooked through set it aside, do the same with the 2nd batch.
-
Once the potatoes have cooked for 20 minutes, add the broccoli florets (cut into small pieces) to the potatoes. If they have dried out, add another Tbsp of oil and mix everything together. Return to the oven and bake for another 20 minutes.
-
While the broccoli is cooking, prepare the garlic (mince), green onions (chop), bacon (crumble), and cheese (shred) is using. Once the 20 minutes is up, add the garlic, green onions, bacon, and chicken to the dish and mix everything well. If using, sprinkle with grated cheese over the top.
-
Return to the oven for a final 10 minutes to get all of the ingredients well acquainted with each other! Alternatively, you could cover the dish and refrigerate until ready to eat. If you go that route, you will need to heat it up for about 30 minutes at 350º.
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