My fiancé and I adore potatoes, especially when loaded with scallions, sour cream, bacon, and cheddar. So one evening, I decided to satisfy our potato cravings using baby new potatoes and a touch of broccoli.

The result? A heavenly casserole that stole the show and turned our planned chicken dinner into a delightful lunch for the next day. Sometimes, you just can’t resist the allure of cheesy, savory potatoes.

Ingredients:

2 to 3lbs of Skinless Chicken Breast
2 bags of Raw Extra Large
Shrimp (peeled and deveined)Found at Walmart
5 lb bag of red skin potatoes
2 bags of Broccoli Florets(Steamable Bags)
8 oz bags Cheddar Cheese Monterey Jack Cheese
3 sticks of butter
Old Bay seasoning
Parsley Flakes
Minced Garlic

Directions:

Step 1: Cook your chicken breast in a little oil until golden brown. Season with seasoned salt, black pepper, and garlic powder. Cut into cubes after it’s done cooking.

Step 2: Let sit for a few minutes before I cut it up. Cut your potatoes into cubes and boil in water until they are still firm but soft enough for a fork to go through.

Step 3: After your shrimp is unthawed. Rinse well and season with old bay and parsley. Melt a stick of butter in a skillet and about a tablespoon of minced garlic to pan then add shrimp. Cook until shrimp are done.

Step 4: Usually takes a couple of minutes per side. Sprinkle a little of parsley flakes while the shrimp is cooking. You may have to add more butter to the pan, but that will be your choice. I like mine nice and buttery.

Step 5: More minced garlic can be added to the shrimp while cooking too if you like…While the Shrimp is cooking I spread the potatoes in a roasting pan along with a couple of sticks of butter cut up.

Step 6: Sprinkle potatoes with some of the old bay seasonings too.

Step 7: Once everything is cooked, I mix the chicken, shrimp, potatoes, broccoli all together in the pan. Top with the cheeses. Sprinkle with parsley and bake in a preheated oven on 350 for about 10-15 minutes until the cheese is nice and melted.

Tips:

Choose the Right Potatoes: Opt for waxy potatoes, like red or Yukon Gold, as they hold their shape better when cooked.

Even Slicing: Try to slice the potatoes and broccoli into even-sized pieces. This ensures they cook uniformly.

Precook the Potatoes: Precooking the potatoes in the microwave or by parboiling can help speed up the overall cooking process and ensure they are tender.

Baking Time: Keep an eye on the baking time. The dish is ready when the potatoes are fork-tender and the cheese is golden and bubbly.

Customize Your Toppings: Feel free to add extra toppings such as crumbled bacon, chives, or a dollop of sour cream for more flavor.

Variation: You can swap out the broccoli for other vegetables like cauliflower or asparagus, depending on your preferences.

FAQs:

1. Can I Make This Dish Ahead of Time?

Yes, you can assemble the dish ahead of time and refrigerate it. Bake when you’re ready to serve.

2. Can I Use Frozen Broccoli?

While fresh broccoli is recommended for this recipe, you can use frozen broccoli if that’s what you have. Thaw and drain it before use.

3. What Type of Cheese Is Best?

Cheddar cheese works well for this dish, but you can experiment with other cheese varieties like mozzarella, Monterey Jack, or a blend.

4. How Do I Reheat Leftovers?

To reheat, place the leftovers in a preheated oven at 350°F (175°C) until they are heated through.

5. Can I Add Meat?

If you’d like to include protein, you can add diced ham, cooked chicken, or even browned ground beef to make it a complete meal.

6. What Should I Serve with Loaded Broccoli Potato Pan?

This dish makes a great side for grilled meats, roasted chicken, or as part of a brunch spread.

7. How Do I Store Leftovers?

Store any remaining portions in an airtight container in the refrigerator for a day or two.