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.
- 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.
- Transfer potatoes, broccoli and chicken to an 8x8-inch (9x13-inch for 4 servings) 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
