Spicy Chicken, Potato, and Broccoli Bake
Spicy Chicken, Potato, and Broccoli Bake
Ingredients
For the Bake
- 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch pieces
- 1 1/2 pounds Yukon Gold potatoes, scrubbed and cut into 1/2-inch cubes
- 4 cups fresh broccoli florets
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Spicy Cheese Sauce
- 1 can condensed spicy nacho cheese soup, 10.75 ounces
- 1/2 cup milk
- 1/2 cup shredded cheddar cheese, optional, for extra cheesiness
- 1/4 teaspoon red pepper flakes, optional, for extra heat
Instructions
- 1
Preheat your oven to 400°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 400
- 2
In a large mixing bowl, combine the cut chicken breast, cubed potatoes, and broccoli florets. Drizzle with olive oil, then sprinkle with garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss well to ensure everything is evenly coated.
⏱️ 10 min
- 3
Spread the seasoned chicken and vegetable mixture in a single layer into the prepared baking dish.
⏱️ 2 min
- 4
In a separate small bowl, whisk together the condensed spicy nacho cheese soup and milk until smooth. If using, stir in the shredded cheddar cheese and red pepper flakes.
⏱️ 3 min
- 5
Pour the spicy cheese sauce evenly over the chicken and vegetables in the baking dish.
⏱️ 1 min
- 6
Bake for 25 minutes, or until the potatoes are starting to soften and the chicken is mostly cooked through.
⏱️ 25 min•🌡️ 400
- 7
Carefully remove the dish from the oven. Stir the contents gently to coat everything in the cheese sauce. Return to the oven and bake for an additional 10-15 minutes, or until the potatoes are tender, the chicken is fully cooked (internal temperature 165°F), and the sauce is bubbly.
⏱️ 15 min•🌡️ 400
- 8
Remove from oven and let rest for 5 minutes before serving. This allows the sauce to set slightly and flavors to meld.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Chicken, Potato, and Broccoli Bake
Ingredients
For the Bake
- 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch pieces
- 1 1/2 pounds Yukon Gold potatoes, scrubbed and cut into 1/2-inch cubes
- 4 cups fresh broccoli florets
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Spicy Cheese Sauce
- 1 can condensed spicy nacho cheese soup, 10.75 ounces
- 1/2 cup milk
- 1/2 cup shredded cheddar cheese, optional, for extra cheesiness
- 1/4 teaspoon red pepper flakes, optional, for extra heat
Instructions
- 1
Preheat your oven to 400°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 400 - 2
In a large mixing bowl, combine the cut chicken breast, cubed potatoes, and broccoli florets. Drizzle with olive oil, then sprinkle with garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss well to ensure everything is evenly coated.
⏱️ 10 min - 3
Spread the seasoned chicken and vegetable mixture in a single layer into the prepared baking dish.
⏱️ 2 min - 4
In a separate small bowl, whisk together the condensed spicy nacho cheese soup and milk until smooth. If using, stir in the shredded cheddar cheese and red pepper flakes.
⏱️ 3 min - 5
Pour the spicy cheese sauce evenly over the chicken and vegetables in the baking dish.
⏱️ 1 min - 6
Bake for 25 minutes, or until the potatoes are starting to soften and the chicken is mostly cooked through.
⏱️ 25 min•🌡️ 400 - 7
Carefully remove the dish from the oven. Stir the contents gently to coat everything in the cheese sauce. Return to the oven and bake for an additional 10-15 minutes, or until the potatoes are tender, the chicken is fully cooked (internal temperature 165°F), and the sauce is bubbly.
⏱️ 15 min•🌡️ 400 - 8
Remove from oven and let rest for 5 minutes before serving. This allows the sauce to set slightly and flavors to meld.
⏱️ 5 min