with Peas and Cheesy Panko Topping
Ingredients: Russet potato • Chicken breast tenders • Broccoli • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Cheddar cheese (milk) (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) • Green peas • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Panko breadcrumbs (wheat) (wheat flour, sugar, yeast, salt) • Zesty garlic blend (sulphites) (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid).
Allergens
Utensils
Tags
Chicken Breast Tenders
320 g
Broccoli
227 g
Cream
113 mL
Russet Potato
2 unit(s)
Cheddar Cheese, shredded
0.5 cup
Panko Breadcrumbs
0.33 cup
Zesty Garlic Blend
7 g
Green Peas
56 g
Sour Cream
43 mL
Butter
2 tbsp
Milk
0.25 cup
Oil
3 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, preheat the broiler to high. Bring a large pot of salted water to a boil (use same for 4 servings). Wash and dry all produce.
- To a small bowl, add panko and 2 tbsp (4 tbsp) oil. Season with salt and pepper, then stir to coat. Set aside.
- Peel, then grate potatoes.
- Roughly chop broccoli.
- To the boiling water, add broccoli. Cook for 2-3 min, until tender but still firm to the bite. Strain broccoli, then return to the pot, off heat. Set aside.
- Pat chicken dry with paper towels, then cut into 1-inch pieces.
- Heat a large non-stick pan over medium.
- When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook for 4-5 min, turning occasionally, until golden. (Chicken will finish cooking in step 5.) Season with salt and pepper.
- Transfer chicken to a large bowl. Set aside.
- Squeeze out excess liquid from grated potatoes and pat very dry. (NOTE: This will help them crisp up in the pan!)
- Reheat the same pan over medium. When hot, add 2 tbsp (4 tbsp) butter and potatoes. Season with salt and pepper.
- Cook for 5-6 min, stirring often, until potatoes are tender-crisp. (NOTE: Cook in 2 batches for 4 servings.)
- Transfer potatoes, broccoli and chicken to an 8x8-inch (9x13-inch) baking dish.
- Add cream, sour cream, 1/4 cup (1/2 cup) milk, peas and Zesty Garlic Blend. Stir to combine.
- Sprinkle cheese and panko over top.
- Bake in the middle of the oven for 7-8 min, until chicken is cooked through and topping is golden. **
- Remove casserole from the oven and allow to cool for 4-5 min before serving.
- Divide casserole between plates.
1150
kcal
Calories
70
g
Fat
32
g
Saturated Fat
73
g
Carbohydrate
10
g
Sugar
8
g
Dietary Fiber
60
g
Protein
270
mg
Cholesterol
760
mg
Sodium
1.5
g
Trans Fat
2150
mg
Potassium
400
mg
Calcium
5
mg
Iron
with Peas and Cheesy Panko Topping
with Peas and Cheesy Panko Topping
with Peas and Cheesy Panko Topping
with Peas and Cheesy Panko Topping
with Peas and Cheesy Panko Topping
