Friday, September 30, 2011

Cheesy Chicken and Broccoli Stuffed Baked Potatoes

Tonight was Menu Planning night for the week. But instead of going to the grocery store after the girls were in bed, I took an opportunity to go before dinner. But I didn't have anything planned or prepped and I walked in the house with all the groceries with t-minus 30 minutes until our very prompt 5:30 dinner. I walked in, popped 4 potatoes in our convection oven, quickly put away the groceries with hubby and whipped together a fast cheesy bechamel sauce to make this fast and tasty dinner.

Cheesy Chicken and Broccoli stuffed Potatoes

4 baking potatoes
3 slices of bacon
2 tbsp flour
1.5 cups of milk
3-4 oz cheese
1 cup frozen broccoli
1 cup shredded leftover chicken

Bake your potatoes in a convection oven at 400 for 35 minutes (yeah, dinner was a bit late tonight.) Or you can microwave them. A regular oven you'd probably have to add another 10 minutes to the baking time.

Cut up bacon into thin strips and cook it in a small pot over medium high heat. Stir frequently until crispy. Remove the bacon but leave the grease. You need about 3 tbsp of grease, if you don't have enough add some butter or other oil. Sprinkle in flour and whisk for a few minutes. Add milk and continue to whisk until sauce starts to thicken. Add shredded cheese. Stir until cheese is melted and remove from heat. Steam broccoli in another pot or in the microwave. In a small bowl, add shredded chicken, broccoli and enough cheese sauce to coat. Reserve the rest of the cheese sauce to pour on top of potatoes. Cut potatoes open, dallop with butter and salt. Smoosh in cheesy chicken broccoli. Pour extra sauce on top and then sprinkle reserved bacon. Enjoy!

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