Carbs, meat, veggies—what’s not to love?
- 2 tbsp. butter
- Seasoning to Taste:
- Tarragon leaves
- Dill weed
- Onion powder
- Garlic powder
Preheat oven to 350°.
How much you make depends on how many people you’re feeding. So start by choosing a casserole dish: 8×8, 9×9, 9×13, 10×15, 25 or 6 to 4, whatever suits your needs. Then fill it with the spuds, chicken and broccoli like the photo up there. ↑
Spray the dish with nonstick cooking spray.
Cut the chicken and potatoes into 3/4‑inch cubes. Put the chicken pieces in the middle third of the dish; put the potatoes in a bowl.
Melt a tablespoon of butter; pour it on the potatoes and toss to coat. Spread the potatoes along one side of the chicken.
Put the broccoli in a bowl; toss in a tablespoon of melted butter. Arrange the broccoli in the remaining third of the dish.
- Season all three stripes with salt, pepper and parsley to taste.
- Season the potatoes stripe to taste with garlic powder and dill weed.
- Season the broccoli stripe to taste with onion powder.
- Season the chicken stripe with tarragon.
Bake at 350° for 45–60 minutes, until the chicken is cooked through and the potatoes are starting to brown.
This is a great casserole to assemble ahead of time and pop in the oven when you get home.