I totally panicked when Andy called asking what we were having for dinner. I had no idea what to make, hadn’t gone to the supermarket, and I didn’t have too much time to make anything. I looked in the fridge and cupboard and pulled out the first things that made sense that went together. What I ended up with was a cheesy chicken potato bake.
I also made use of the microwave to save some time on the potatoes, which in the end put this meal on the table probably a whole 20 minutes quicker than it would have had I only used the oven. Plus, it’s super hot out lately, and who wants the oven on all day?
Easy Cheesy Chicken Potato Bake
Gather
3 large russet potatoes
1/2 sweet onion, diced
2 cups of shredded cheddar cheese
1 chicken breast, cooked and diced
2 tablespoons butter, cut into small pieces
1 1/2 cups of cherry tomatoes, diced (optional)
Preheat oven to 375. Cook potatoes in microwave for 6 minutes, or until soft. Remove potatoes from microwave and dice. Toss potatoes, onion, and butter in a large bowl so butter softens and coats potatoes. Add chicken and toss.
Pour mixture into a glass pan and top with cheese. Bake in oven for 20 minutes or until cheese is melted and started to brown.
Remove, let cool for 10 minutes, and serve. Top with tomatoes if desired.
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