On my journey back to gluten free living, I’ve been trying to find new versions of my favorite foods. Things that are easy to make, quick to go from stove to table, and still delicious for everyone else.
This dish was thrown together so quickly and eaten just as fast!!! The hungry man of the house said the only complaint he had was it needed more cheese.
So, the first think I did was take my broccoli and lightly sauté it in the frying pan with a little butter. Once the broccoli started to tender up I added in the chicken.
We used canned chicken for this dish. I placed two cans of chicken and placed them in the frying pan. I pushed the broccoli to the outside of the pan, leaving the chicken to cook on the center of the pan.
Once the chicken was done, I stirred everything together. Then, I took 2 cans of sliced potatoes and added those to the top of the dish. Seasoned everything to my liking and then covered with provolone cheese.
I then threw the entire skillet into the oven at 375. I baked this till the cheese was melted and slightly crispy.
Such a great dish, and 100% gluten free!
Broccoli Chicken and Potato Bake
Ingredients:
1 bag of frozen broccoli
2 cans of chicken
2 cans of sliced potatoes
Provolone cheese
Directions:
Throw broccoli into a skillet and cook till tender. Add chicken and cook till hot. Stir everything together. Add potatoes on-top and cover with cheese. Throw into oven at 375 and bake to crispy.
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