Creamy Chicken and Scalloped Potatoes

Recipe by David Hawkins
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READY IN: 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Prep:
  • Cook about 2 strips of bacon first, cool, then chop into bits, or use your favorite bacon bits.
  • Slice potatoes thinly as though for scalloped potatos.
  • Slice the carrot the same thickness as the potatos.
  • Chop boneless skinless chicken into bits sized pieces.
  • Chop the broccoli into bite sized pieces.
  • Chop 1 medium onion, or use about 3/4 cup of chopped onion.
  • Cook:
  • In a small sauce pan, melt butter and blend in flour.
  • Let sit for a minute.
  • Add all of cold milk, stirring with a whisk.
  • Season with salt and cayenne.
  • Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
  • Reduce heat and stir in cheese.
  • Place a half of the sliced potatoes, carrot, chicken and broccoli in a lightly greased one quart casserole dish.
  • Pour half of cheese sauce over this mixture.
  • Repeat with second layer of both items above, pouring remaining cheese mixture over after all items are placed inside.
  • Sprinkle the remaining cheese on top.
  • Top with some paprika for color, don't over do, just sprinkle it.
  • Bake uncovered for about 1 hour at 350°F.
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