3 Stripes Casserole

Carbs, meat, veggies—what’s not to love?

  • Ingre­di­ents:
  • Chick­en
  • Pota­toes
  • Broc­coli
  • 2 tbsp. butter
  • Sea­son­ing to Taste:
    • Salt
    • Pep­per
    • Pars­ley
    • 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.

Serves _____.

This is a great casse­role to assem­ble ahead of time and pop in the oven when you get home.