Cheesy Chicken Broccoli & Potato Bake

adapted from drizzlemeskinny.com
serves 6
Ingredients  

• 1.5 lb potatoes sliced to bite size
• 2 tsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt & pepper
• Dash of paprika
• 2 Tbsp light butter
• 2 garlic cloves diced
• 1/4 cup flour
• 1.5 cups milk 
• Pinch of cayenne pepper
• 1 cup reduced fat shredded cheese 
• 3 Tbsp grated parmesan cheese
• 16 oz cooked cubed chicken
• 3 cups fresh broccoli 

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Preparation

• Preheat oven to 450F, toss the sliced potatoes with oil, garlic powder, onion powder, salt & pepper, paprika and cayenne pepper.
• Spread potatoes on a baking sheet, I lined with some parchment paper and bake for 30 minutes.
• If you have not cooked the chicken yet you can do so at the same time, although not at that temperature in the oven, you can cook on the stove in a frying pan or in the air fryer *My chicken was pre-cooked in the oven before the potatoes
• Once the potatoes are done lower oven temp to 350F, you can now make the cheese sauce, in a large pan on the stove melt the butter over medium heat, add in the diced garlic, once the butter is melted add in the flour, it will form a paste. slowly whisk in the milk until it has all blended with the paste.
• Cook over medium-low heat, it will start to thicken, add in 1 cup of shredded cheese and 2 Tbsp parmesan cheese *leave 1 Tbsp aside for topping. Stir sauce for 3-5 minutes until all cheese has melted. Turn stovetop off and then add in the chicken and broccoli, gently stir then add in the potatoes and stir again.
• Transfer to a 9x13 sprayed casserole dish. Sprinkle remaining 1 Tbsp parmesan cheese on top and bake in the oven for 30 minutes, check the potatoes are cooked through, some ovens vary and may require a few extra minutes for the potatoes.
• Store any leftovers in the fridge and this dish will freeze well.

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