All Recipes Best Recipe Breakfast and Brunch Recipes Potatoes

Ingredients

4 cups diced peeled potatoes 1 tablespoon butter 2 teaspoons crushed garlic 2 onions, diced 1 cup self-rising flour 2 cups milk 6 eggs 1 cup chopped fresh broccoli 1 cup sliced fresh mushrooms 2 cups shredded sharp Cheddar cheese 1 cup cooked, diced boneless chicken breast half

Nutrition Info

376.2 calories carbohydrate: 32.5 g cholesterol: 191 mg fat: 17.4 g fiber: 3 g protein: 22.7 g saturatedFat: 9.2 g servingSize: - sodium: 482.5 mg sugar: 5.5 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C).
Place potatoes in a medium saucepan with enough water to cover. Bring to a boil, and cook 10 minutes, or until tender but firm, drain.
Melt butter in a medium skillet over medium heat, and saute garlic and onions until tender.
In a small bowl, mix the flour, milk, and eggs.
In a medium bowl, mix potatoes, garlic and onions, flour mixture, broccoli, mushrooms, Cheddar cheese, and chicken. Transfer to a medium baking dish.
Bake 25 minutes in the preheated oven, or until eggs are no longer runny and top is lightly browned.

8 servings

A nice chicken and vegetable dish, nicely complemented with a summer salad, to serve on a nice summer day.