One of the first posts I ever made was this Creamy Chicken and Broccoli over Baked Potatoes. So good any time of year, and a super-easy and quick weeknight meal. Prebake the potatoes to make this meal even faster.
2 tablespoons butter
1½ boneless skinless chicken breasts cut into ½-inch pieces
½ cup chopped green onion
3 tablespoons all-purpose flour
1 teaspoon salt
½ teaspoon ground black pepper
1 – 14.5 oz. can chicken broth (or make your own)
1 large head fresh broccoli, cut into small florets
1/2 cup shredded cheddar cheese, Parmesan, or any cheese you like
4 baking potatoes, baked and split open
In a large skillet, melt butter over medium heat. Add chicken and green onions; cook, stirring occasionally, for 8 to 10 minutes or until chicken is cooked through.
Add flour, salt, and pepper; cook stirring constantly, for 2 minutes. Add broth; cook for 3 to 4 minutes or until thickened. Add broccoli and cheese last, stirring until cheese melts.
Serve over baked potatoes.
Yield: 4 full servings or 8 half servings