New Potato & Chicken Bake

Name: New Potato & Chicken Bake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4-6 serving(s)
Ingredients: 8 -10 red potatoes or 8 -10 white potatoes, quartered; 1 (16 ounce) bag frozen broccoli florets, no stems; 2 -3 cloves garlic (or 3 TBSP minced garlic from jar ok); 8 -16 ounces bags frozen shoepeg white corn or 1 (15 ounce) can shoepeg white corn; 2 large green peppers, cut into thin strips (or for color/variety use red and green); 1 medium onion, finely chopped; 2 cups leftover boneless fried chicken pieces (or canned white chicken breast); 2 tablespoons peanut oil (or your preference); 1 tablespoon salt & pepper; 1/2 cup finely chopped fresh rosemary or 1/2 cup parsley (dried ok)

Submitted by KEHALI

"It's a one-dish meal, very easy to make. I got the idea from a mixture of veggies I purchased from a home delivery service and added my own variations. If you don't want to heat up the kitchen by using the oven, use an extra-large skillet on top the stove, being careful not to stir too often to avoid mushy veggies."

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Ready In:: 1hr 5mins
Ingredients:: 10
Serves:: 4-6

ingredients

8 -10 red potatoes or 8 -10 white potatoes, quartered
1 (16 ounce) bag frozen broccoli florets, no stems
2 -3 cloves garlic (or 3 TBSP minced garlic from jar ok)
1 ounces bags frozen shoepeg white corn or (15 ounce) can shoepeg white corn
2 large green peppers, cut into thin strips (or for color/variety use red and green)
1 medium onion, finely chopped
2 cups leftover boneless fried chicken pieces (or canned white chicken breast)
2 tablespoons peanut oil (or your preference)
1 tablespoon salt & pepper
¹⁄₂ cup finely chopped fresh rosemary or 1/2 cup parsley (dried ok)

directions

Using the oil of choice, heat large non-stick skillet.
Using lower heat, brown onions and garlic; set aside.
In large pot, cook potatoes until barely tender.
On large cookie or baking sheet (sprayed with a cooking spray), layer the broccoli, corn, peppers, onion, and garlic and bake in a 350 degree oven.
Bake for about 20 minutes until broccoli is tender.
Drain potatoes.
Add potatoes (skin on) and chicken to veggies and bake an additional 15-20 minutes or until potatoes are just starting to brown.
Take out of oven and immediately sprinkle with chopped herbs, salt and pepper and serve as a one-dish meal!

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RECIPE SUBMITTED BY

KEHALI

South Point, OH

6 Recipes

I live in Proctorville, OH, near Huntington, WV, with my husband, Terry, of 30 this past August! We have 3 grown children, 6 grandchildren. Our town borders the OH River, just over the bridge to Huntington, WV, home of the Marshall University Thundering Herd! of which my husband and I are employees. My all time-favorite cookbook is the Thundering Herd, put out by the faculty wives and staff of Marshall University and Rachael Ray's 30 Minute Meals, book 2. My passions are God, my family, music (I am pianist at my church, I play guitar and sing) reading and resting. If I had a month off from work to do nothing, I'd just lay around and read, play music and try new recipes! I also have a beautiful 4 yr old granddaughter who lives with us and she is the light of our lives!

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