If there is one meal most appropriate and easy to make during the winter, it’s casseroles. I especially like them for those days when you’ve either had a late night or the times are hard, and you need to throw together a quick meal. Either way casseroles are a great idea to compliment your time and your appetite.
So today we’re making a Chicken and Potato Casserole.
You will need:
Boneless Skinless Chicken Breast
Medium Russet or Idaho Potatoes
Frozen Mixed Vegetables
Shredded Cheese
Olive Oil
Garlic Powder
This is gonna seem a little backwards compared to how most do it, but I’m an overtly paranoid “Must Be Well Done Or Else” kinda cook so I bake my chicken first actually before cutting them into pieces.
So set your ovens to 350 F and let your chicken cook. After it is done (make sure it’s not dried out though), slice the chicken into 1 inch pieces
*clearing throat* > in real life I don’t do much measuring. What I really wanna say is to just cut them into small pieces, but I don’t want the experts to get lost 🙂
Cut your potatoes into 1 inch pieces as well (for those of you who really don’t know how to cook or your on a low budget, just use frozen potato wedges. The world will never know).
Grease your roasting pan or baking pan of choice with some spray oil.
Spread the diced chicken, frozen veggies, and potatoes evenly on the baking pan.
In a large bowl, mix together the olive oil, garlic powder, salt, and pepper. Pour mixture over the chicken, veggies, and potatoes; make sure to coat everything nice and evenly.
Bake uncovered for about 45 minutes. Since the chicken is already cooked it’s not going to take that long, but if your chicken is cooking with everything else, bake uncovered for about 50 minutes – 1 hour.
Remove from the oven and sprinkle with cheddar cheese. Bake again for another 5 minutes so the cheese can melt.
Remove from the oven and smash the game < code for devour.
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