Chicken Corn Fritter Sandwich
PREP TIME: 15min COOK TIME: 20min
|Serving Per Recipe: 8|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 23g||35%|
|Saturated Fat 10g||50%|
|Total Carbs 48g||16%|
|Dietary Fiber 3g||12%|
|Vitamin A 10%|
|Vitamin C 120%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
3 lbs.Yukon gold potatoes, peel if desired
4 tbsp.butter, unsalted
1/2 tsp.black pepper
2 cupsbroccoli florets, blanched until tender
1 1/2 cupsshredded cheddar cheese
6 slices cooked bacon, chopped
1/4 cupgreen onions sliced
Extra Cheddar Cheese
Extra Chopped Bacon
Preheat oven to 425°F. Spray baking sheet with cooking spray. Place frozen strips in single layer on baking sheet. Bake on middle oven rack for 10 minutes. Remove from the oven and reduce the oven temperature to 350°F.
In a large pot of salted water, boil potatoes until tender. Drain well, return potatoes to the pot and mash until smooth. Add the butter and stir until well combined. Stir in the milk and season with salt, pepper and nutmeg.
Stir in the broccoli florets, 1 cup of cheddar cheese and the chopped bacon until well combined. Pour mashed potatoes into a 9x13 baking dish. Top with Crispy Chicken strips and the remaining 1/2 cup cheddar cheese.
Bake for 10 minutes until strips are heated through and cheese has melted. Internal temperature should reach 150°F to 160°F. Remove from the oven and garnish with green onions. Serve with extra cheese, bacon and sour cream if desired.
TIP: Mix it up! Try stirring in Mushrooms or Caramelized Onions, Cream Cheese, or even Salsa for a tasty variation.
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