avec garniture panko cheddar
Ingrédients: Pomme de terre Russet • Filets de poitrine de poulet • Brocoli • Crème 35% (lait) (crème, lait, dextrose, gel de cellulose, carraghénane, mono et diglycérides, gomme de cellulose, polysorbate 80, citrate de sodium, phosphate disodique) • Cheddar (lait) (lait pasteurisé, substances laitières modifiées, crème, culture bactérienne, sel, rocou, bêta-carotène, chlorure de calcium, enzyme microbienne, cellulose, natamycine) • Petits pois • Crème sure (lait) (substances laitières, substances laitières modifiées, amidon de maïs modifié, phosphate de sodium, citrate de sodium, carraghénane, gomme de caroube, gomme guar, enzyme microbienne, culture bactérienne, alginate de propylène glycol, gomme de xanthane) • Chapelure panko (wheat) (wheat flour, sugar, yeast, salt) • Mélange d’épices acidulé à l’ail (sulfites) (ail granulé, semoule de maïs, sel, flocons de poivrons déshydratés, épices, sucre, fines herbes, huile de canola, dioxyde de silicium, acide citrique).
Allergens
Utensils
Tags
Filets de poitrine de poulet
320 g
Brocoli
227 g
Crème
113 mL
Pomme de terre Russet
2 unit(s)
Cheddar, râpé
0.5 cup
Chapelure panko
0.33 cup
Mélange d’épices acidulé à l’ail
7 g
Petits pois
56 g
Crème sure
43 mL
Butter*
2 tbsp
Lait*
0.25 cup
Huile*
3 tbsp
Sel*
0.125 tsp
Poivre*
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
