Chicken broccoli cheese potatoes

Last week I made one of my favorite simple meals, chicken broccoli cheese potatoes, and promised to share the recipe. There’s something about this meal that reminds me of being a kid, or a college student, and it’s comforting.

Ingredients (for 2)

  • 2 medium-large baking potatoes
  • 1 chicken breast, cooked and shredded
  • 1 small head of broccoli
  • 2 oz. smoked gouda chopped into 1/4 inch cubes
  • 1/3 cup shredded cheddar, plus more for sprinkling
  • 2 T plain Greek yogurt
  • 2-3T milk of choice (I used unsweetened, unflavored almond milk)

Directions

Pre-heat oven to 400 degrees F. Pierce 5-6 holes in each potato and bake until done, about an hour and 10 minutes.

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While potatoes are baking, chop and steam broccoli florets. To do this, bring about an inch of water to a hard boil in a pot that fits your steamer basket. Place basket of florets in the pot, cover, and reduce to medium heat. Steam for about 8 minutes, until broccoli is bright green and easily pierced with a fork. You can also use steam bags of broccoli from the freezer section.

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Combine shredded chicken, gouda cubes, shredded cheddar, Greek yogurt and milk in a bowl. Cover with a paper towel and microwave for about 2 minutes, until chicken is heated through and cheese is melted. Stir to combine. I divided mine into two bowls, but one is fine.

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Slice cooked potatoes down the center and top with chicken/melted cheese mixture and broccoli. Add more shredded cheddar if desired.

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