Gluten-Free Chicken, Bacon, Potato & Broccoli Bake Recipe
Updated Jan 24, 2019, Published Jan 01, 2019
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This is literally a one-pot meal that is so simple you may even wonder if you’re doing it right. Don’t worry … you are. Your whole family should enjoy this meal and you will enjoy knowing they are getting a healthy meal that is packed with protein and vegetables.
Chicken, Bacon, Potato & Broccoli Bake
Ingredients
- 2 cups red potatoes, cut into 1-inch cubes
- 1½ cups diced boneless skinless chicken breasts
- 1 cup broccoli florets
- ¼ cup crumbled cooked bacon
- ¼ cup diced onion
- 1½ cups grated cheddar cheese
- ½ teaspoon kosher or fine sea salt
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ½ cup heavy cream or half-and-half
- 2 tablespoons butter, cubed
Instructions
- Grease an 8x8-inch baking dish. Layer half of each of these ingredients in this order: potatoes, chicken, broccoli, bacon, onions, and ½ cup cheese. Season layer generously with salt, pepper, and garlic powder. Repeat layers with remaining ingredients and seasoning (set aside ½ cup cheese for the end).
- Pour heavy cream over ingredients and sprinkle butter pieces over the dish. Cover with foil.
To eat immediately:
- Bake at 350°F for 1 hour or until chicken is cooked through and potatoes are tender. Sprinkle with remaining ½ cup cheese and bake, uncovered, for 5-10 more minutes, until cheese is bubbly.
To prepare and freeze:
- Assemble and cover tightly with foil, as instructed, but reserve the last ½ cup of the shredded cheese and store separately in a plastic freezer bag. (Make sure potatoes are covered by the other ingredients so they do not turn black.) Freeze for up to 3 months.
To cook from frozen:
- Thaw. Bake, covered with foil, at 350°F for 1 hour, until chicken is cooked through and potatoes are tender. Remove foil, sprinkle with remaining cheese, and bake, uncovered, for 5-10 minutes longer, until cheese is bubbly.
Nutrition
Calories: 371kcalCarbohydrates: 10gProtein: 25gFat: 25gSaturated Fat: 15gCholesterol: 107mgSodium: 707mgPotassium: 546mgFiber: 1gSugar: 1gVitamin A: 865IUVitamin C: 25.2mgCalcium: 355mgIron: 0.9mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Can the potato in this recipe be replaced by white sweet potato in order to lower the carbs?
White sweet potato cooks quicker than the red potatoes used in this recipe, but you could chop the white sweet potato into larger chunks than the recipe calls for to try to prevent the sweet potatoes from overcooking in this.