• 2 boneless, skinless chicken breasts, shredded
  • 2 russet potatoes, shredded
  • 1 medium broccoli head, cut up into florets
  • 2 slices bacon
  • 1 green onion, diced
  • 1 garlic clove, chopped or minced
  • 1 can condensed cream of chicken soup
  • Paprika
  • Salt & pepper
  • 1 cup shredded cheddar cheese
  • 1 cup shredded gruyere cheese

Passo a passo

  1. Preheat oven to 400º.
  2. While preheating oven, place bacon on a baking sheet with a cooling rack on it and place in the oven. Bacon should be cooked by the time the oven is heated. Remove bacon and set aside.
  3. Cook chicken ahead of time if needed. Place chicken at bottom of a large pot and season with salt and pepper. Add about 1 inch of water and boil gently. Then reduce to a simmer for about 10-12 minutes (beat large chicken breasts with a mallet if larger in size).
  4. While chicken is cooking, peel and shred potatoes into a large bowl filled with cold water.
  5. Stir, drain and repeat to remove excess starch. Then drain potatoes and pat dry with paper towels and squeeze out all water.
  6. Once chicken is finished, set aside and cover with foil for a few minutes.
  7. Bring a pot of water to a boil and add salt. Add broccoli florets for 2 minutes and then drain.
  8. Then shred chicken with either 2 forks or a hand mixer.
  9. Mix the minced garlic, green onions (chopped), bacon (crumbled), half cup of cheddar and gruyere cheeses, and cream of chicken soup in a bowl.
  10. In 8x8 pan, add chicken, potatoes, broccoli, bacon with the garlic, green onions, condensed soup mixture and mix well. Sprinkle with paprika and grated cheese on top.
  11. Place in oven for 10-15 minutes to get all of the ingredients well-acquainted with each other!
  12. You could cover the dish and refrigerate until ready to eat (heat it up for about 30 minutes at 350º when ready to serve).