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Super Greens (Panda Express CC)

Super Greens (Panda Express CC)

Yield: 4

Adapted from: Woks of Life

Panda Express Super Greens (a mix of kale, cabbage, and broccoli) is a beloved side dish from the popular chain. Here’s how to make it!

Note: Original probably doesn’t have oyster sauce, but it was quite good and less salty than original.
Prep: 30 Cook: 10

  • 5cups green cabbage, roughly chopped
  • 4cups curly kale (stems removed, roughly chopped or torn, then kneaded to tenderize)
  • 3cups broccoli florets
  • 3TBS neutral oil
  • 5large cloves garlic, roughly chopped or sliced
  • ½tsp salt
  • ¼-½cup water
  • 1TBS oyster sauce


Prep:

Wash and prepare your cabbage, kale, and broccoli. Soak the vegetables in a large stainless-steel mixing bowl of cold water, changing out the water 1-3x and letting the vegetables drain in a colander while you prepare the other ingredients.

Heat your wok or large/deep skillet over high heat. When it starts to lightly smoke, add the oil, followed by the broccoli. Cook for 1-2 minutes.

Add the garlic, followed by both the cabbage and kale. Stir to combine, and sprinkle with salt. Stir-fry, using your wok spatula to mix the vegetables so they get contact with the hot sides of the wok.

As the liquid starts to dry out, pile the vegetables in the center of the wok, add a ¼-½ cup of water. If your pan has trouble maintaining high heat, stick to the low end of the range. Cover and let steam for 2 minutes.

Add the oyster sauce, if using. Stir to combine and salt to taste once again if needed. If you like your vegetables more well-done, cook for another minute or so.

Transfer to a plate and serve.

Chicken & Broccoli Casserole

Chicken & Broccoli Casserole

Yield: 8 to 10

Delish

Chicken and broccoli casserole is a meal that most people at Team Delish grew up eating, and this recipe is guaranteed to make you feel like a kid again. This creamy, cheesy, Ritz cracker-topped casserole is packed with chicken, rice, and freshly blanched broccoli with the quintessential cream of mushroom soup. This is my ideal Sunday dinner, and it’s perfect for when you have a few extra mouths to feed.

Notes: Takes longer than expected to cook rice. Consider doing the initial cook of the rice and sauce on the stove top and then mix with the chicken & broccoli and put in casserole dish.
Prep: 10 Cook: 90

  • 4TBS unsalted butter, divided, plus more for greasing
  • 24oz Sous Vide Chicken Breasts
  • 1TBS AP seasoning salt (such as Lawry’s or Adobo, use on chicken instead of regular salt during sous vide cooking)
  • 2TBS neutral oil
  • 1large yellow onion, finely chopped
  • Kosher salt
  • 4garlic cloves, finely chopped
  • cups long-grain white rice, rinsed
  • cups chicken broth
  • 2(10-oz) cans cream of mushroom soup
  • 2heads of broccoli, cut into florets
  • cups crushed Ritz crackers
  • ¼tsp garlic powder
  • ¼tsp freshly ground black pepper
  • cups shredded cheddar, divided

Prepare chicken:

Shred or cut cooked chicken into bite sized pieces.

Prepare Broccoli:

Meanwhile, fill a medium saucepan with water and bring it to a boil. Place ice cubes in a medium bowl and fill with cold water. Cook broccoli in boiling salted water, stirring occasionally, until bright green and slightly softened, 2 to 3 minutes. Transfer broccoli to ice water to stop cooking. Drain and transfer broccoli to a bowl with chicken, season with ½ tsp salt. Cover and refrigerate if not making casserole the same day.

See below for stovetop rice cooking version.

Casserole:

Arrange a rack in the center of oven, preheat to 375°F. Grease a 13″ x 9″ baking dish with butter.

In a skillet over medium heat, melt 2 TBS butter. Add onion, season with ½ tsp salt. Cook, stirring occasionally, until onion begins to soften, for about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add rice and stir to combine. Cook, stirring frequently, until rice is lightly toasted, 2 to 3 minutes. Add 3½ cups of broth and scrape any browned bits from bottom of skillet. Stir in 2 cans of cream of mushroom soup. Transfer to prepared baking dish. Cover the dish with foil.

Bake rice mixture, stirring after 20 minutes, cook until rice is almost completely cooked through, 20 to 30 minutes more.

Prepare cracker topping:

In a medium heatproof bowl, microwave 2 TBS butter until melted, about 30 seconds. Add 1½ cup crushed Ritz crackers, ¼ tsp garlic powder, ¼ tsp pepper, and ½ cup cheese and toss with a fork to combine.

Finish:

Add chicken and 1/2 to 1 cup of water to skillet, cover and heat over medium heat until water is boiling. Add broccoli to skillet on top of chicken, cover and heat for 1 minute, turn off heat.  Set covered pan aside until rice is done. Drain water from skillet and add chicken and broccoli and remaining 1 cup of cheese to casserole dish, pour rice and sauce over and mix to distribute. Top with cracker topping.

Return casserole to oven, uncovered, and bake for 10 to 15 minutes more, until broccoli and chicken are hot, and topping is slightly browned. Let cool slightly.

Stovetop Rice Cooking:

In a large pot over medium heat, melt 2 TBS butter. Add onion, season with ½ tsp salt. Cook, stirring occasionally, until onion begins to soften, for about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add rice and stir to combine. Cook, stirring frequently, until rice is lightly toasted, 2 to 3 minutes. Add 3½ cups of broth and scrape any browned bits from bottom of pot. Stir in 2 cans of cream of mushroom soup. Set heat to simmer or low, cover and cook, stirring after 15 minutes, cook until rice is almost completely cooked through, 20 to 30 minutes total.

Continue above at Prepare cracker topping.


Storage and re-heating:

Let casserole cool to under 90°F, then cover and refrigerate for up to 3 days.

Remove from refrigerator, cover with foil and heat in a 350°F oven for 20 to 30 minutes. Remove foil and heat uncovered for 10 to 20 minutes, until contents are hot and topping is browned.

Seared Steak & Ranch Butter

Seared Steak & Ranch Butter

with BBQ-Spiced Potatoes and Broccoli

Yield: 2

Adapted from: Dinnerly

Creamy, tangy, and oniony sauce made by combining ranch seasoning with softened butter. It creates the perfect sauce for these seared steaks and roasted BBQ-spiced potatoes.
Cook: 20 to 30

  • 12oz potatoes
  • 8oz broccoli
  • 2scallions
  • 1tsp ranch seasoning
  • 1tsp BBQ spice blend
  • 10oz sirloin steak
  • salt & pepper
  • 1tsp cooking oil
  • butter


Prep ingredients:

Preheat oven to 450°F with a rack in the center. Scrub potatoes, then cut into ¾-inch pieces. Cut broccoli into florets and wash. Trim ends from scallions and thinly slice, keeping dark greens separate. Set aside 3 TBS butter to soften at room temperature until steps 4 and 5.

Roast potatoes:

On a rimmed baking sheet, toss potatoes and broccoli with 1 TBS oil and a pinch each of salt and pepper. Roast on the center oven rack until tender and golden-brown, tossing halfway through cooking time, about 30 minutes.

Cook steaks:

Pat steaks dry and season all over with salt and pepper. Heat 2 tsp oil in a large skillet over medium-high. Add steaks, cook until well browned and medium-rare, 3–4 minutes per side (or longer for desired doneness). Transfer to a cutting board to rest.

Make ranch butter:

In a small bowl, stir to combine ranch seasoning and 2 TBS of the softened butter. Season to taste with salt and pepper.

Finish & serve:

Once potatoes are roasted, remove from oven and carefully toss potatoes only directly with BBQ spice blend, scallion whites and light greens, and remaining softened butter. Slice steak, if desired, then spoon or brush ranch butter over top. Serve seared steak and ranch butter with BBQ potatoes and broccoli alongside. Sprinkle scallion dark greens over top. Enjoy!

Sirloin Steak & Roasted Garlic Pan Sauce

Sirloin Steak & Roasted Garlic Pan Sauce

with Mashed Potatoes & Broccoli

Yield: 2

Adapted from: Hello Fresh

Roasted garlic and rich beef demi-glace mingle with the fond to create a condiment you’ll want to drizzle over just about everything… especially the chive-flecked mashed potatoes and roasted broccoli on the side.
Prep: 5 Cook: 40

  • 12oz Yukon gold potatoes
  • 8oz broccoli florets
  • 6TBS sour cream
  • 1oz beef demi-glace
  • ¼oz chives
  • 1clove garlic
  • 14oz sirloin steak
  • salt & pepper
  • olive oil
  • cooking oil
  • butter


Prep:

Adjust rack to middle position and preheat oven to 425°F. Wash and dry produce.

Cut broccoli florets into bite-size pieces if necessary. Dice potatoes into ½-inch pieces. Thinly slice chives.

Peel garlic. Place the whole clove in the center of a small piece of foil, drizzle with olive oil and season with salt and pepper. Cinch into a packet.

Roast garlic & broccoli:

Place garlic foil packet on a baking sheet.

Toss broccoli on same sheet with a drizzle of oil, salt, and pepper.

Roast on middle rack until browned and tender, 15-20 minutes.

Make mashed potatoes:

Meanwhile, place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender when pierced with a fork, 15-20 minutes.

Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Mash with sour cream, salt, and pepper until smooth and creamy, adding reserved potato cooking liquid a splash at a time as needed.

Keep covered off heat until ready to serve.

Cook steak:

While potatoes cook, pat steak very dry with paper towels, season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat.

Add steak and cook to desired doneness, 5- to 7-minutes per side.

Turn off heat, transfer steak to a cutting board to rest for at least 5 minutes. Wipe out pan.

Make sauce:

Once garlic is done, carefully transfer to a cutting board and mash with a fork until smooth.

Melt 1 TBS butter in pan used for steak over medium heat. Add mashed garlic (start with half and add more to taste), cook for 1 minute.

Stir in demi-glace and ¼ cup water. Simmer until slightly thickened, 1- to 2-minutes. Turn off heat.

Stir in another 1 TBS butter and any resting juices from steak. Season with salt and pepper.

Finish & serve:

Slice steak against the grain. Fold half the chives into mashed potatoes.

Divide potatoes, broccoli, and steak between plates. Top steak and potatoes with sauce. Garnish with remaining chives and serve.

Pasta, Dijon Onion Crunch Salmon

Pasta, Dijon Onion Crunch Salmon

with Lemony Broccoli Spaghetti

Yield: 2

Adapted from: Hello Fresh

Salmon brushed with mustard, melty Italian blend cheeses and crispy fried onions. Add a lemony, extra creamy broccoli spaghetti on the side
Prep: 10 Cook: 35

  • 8oz broccoli florets
  • 1lemon
  • 1tsp garlic powder
  • 2TBS cream cheese
  • 1oz crispy fried onions
  • ½cup Italian cheese blend
  • 6oz spaghetti
  • 10oz salmon
  • 2tsp Dijon mustard
  • 1oz cheese roux concentrate
  • 2TBS garlic herb butter
  • 1tsp chili flakes
  • salt & pepper
  • 1tsp cooking oil
  • 1TBS butter

Prep:

Adjust rack to top position and preheat oven to 425°F. Bring a large pot of heavily salted water to a boil. Wash and dry produce.

Cut broccoli into bite-size pieces. Finely crush crispy onions in their package

Tip: Once crushed, crispy onions should resemble breadcrumbs.

Roughly chop half the Italian cheese blend. Zest and quarter lemon.

Cook pasta & broccoli:

Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, 7 minutes.

Add broccoli to pot with pasta and cook until broccoli is bright green and tender, and pasta is al dente, 2- to 4-minutes more.

Reserve 1½ cups pasta cooking water, then drain. (Keep empty pot handy for making sauce.)

Cook salmon:

While pasta cooks, in a small bowl, combine crispy onions and chopped cheese.

Pat salmon dry with paper towels and season all over with half the garlic powder (you’ll use the rest in the next step), salt, and pepper. Place salmon, skin side down, on an oiled baking sheet, evenly brush top with mustard. Mound with crispy onion mixture, pressing lightly to adhere. (No need to coat the undersides.)

Roast salmon on top rack until crust is golden and salmon is cooked through, 8-10 minutes.

Start sauce:

Heat empty pot used for pasta over medium heat. Add 1 cup reserved pasta cooking water, cheese roux, and remaining garlic powder and whisk until combined. Cook, whisking, until slightly thickened, 2- to 3-minutes.

Reduce heat to medium low and whisk in cream cheese until melted and combined, 1 minute.

Finish sauce & pasta:

To pot with sauce, add drained spaghetti and broccoli, garlic herb butter, half the lemon zest, remaining Italian cheese blend, 1 TBS plain butter, a big squeeze of lemon juice, and a pinch of chili flakes. Cook, stirring, until butter melts and pasta is coated in a creamy sauce, 1 minute.

Tip: If needed, stir in more reserved pasta cooking water a splash at a time.

Taste and season with salt, pepper, and more lemon juice if desired.

Serve:

Divide pasta between bowls. Top with salmon and sprinkle with remaining lemon zest and a pinch of chili flakes if desired. Serve with remaining lemon wedges on the side.

Hotel Butter Steak

Hotel Butter Steak

with Broccoli Amandine & Crispy Potato Rounds

Yield: 2

Every Plate

Pan seared sirloin steak with a dollop of compound butter with finely chopped parsley and garlic. Served with oven roast sliced potatoes and broccoli almandine.
Prep: 10 Cook: 20

  • 8oz broccoli florets
  • 12oz baby potatoes
  • 12oz sirloin steaks
  • 1clove garlic
  • 1oz sliced almonds
  • 1tbs fresh parsley
  • oz butter
  • salt & pepper
  • cooking oil
  • butter

Prep:

Preheat oven to 450°F. Wash and dry produce. Finely chop parsley. Peel and finely chop garlic. Cut potatoes into ¼-inch-thick rounds. Cut broccoli into bite-size pieces. Place 2 TBS butter in a small microwave-safe bowl; microwave until just softened, 5-10 seconds. Stir in 1 tsp parsley and a pinch of garlic. Season with salt and pepper.

Toss potatoes on a baking sheet with a large drizzle of oil, salt, and pepper; spread out evenly across entire sheet. Roast until browned and tender, 18-20 minutes.

While potatoes roast, heat a large, dry pan over medium-high heat. Add almonds and cook, stirring often, until golden brown and fragrant, 5-6 minutes. Turn off heat; transfer to a plate and set aside to cool.

Pat steak dry with paper towels; season all over with salt and pepper. Heat a large drizzle of oil in pan used for almonds over medium-high heat. Add steak and cook to desired doneness, 3-5 minutes per side. Transfer to a cutting board to rest.

Add broccoli to same pan over medium heat. Cook, stirring, until bright green, 2-3 minutes. Pour in ¼ cup water and cover pan. Let steam, shaking pan once or twice, until broccoli is tender, 3-4 minutes. Uncover and add remaining garlic. Cook, stirring, until fragrant, 30 seconds. Season with salt and pepper.

Thinly slice steak against the grain. Divide steak, broccoli, and potatoes between plates. Sprinkle broccoli with almonds. Dollop steak with hotel butter. Garnish with remaining parsley.

Cheesy Spinach-Stuffed Chicken

Cheesy Spinach-Stuffed Chicken

with roasted broccoli

Yield: 2

Adapted from: Home Chef

Succulent spinach stuffed chicken breast roasted and served with roasted broccoli with fried onion topping.

  • 12oz boneless skinless chicken breasts
  • 12oz broccoli florets
  • 2oz cream cheese
  • 2oz baby spinach
  • 1oz shredded cheddar cheese
  • TBS lemon garlic butter
  • ½oz shredded parmesan cheese
  • ½oz crispy fried onions
  • 1tsp ranch seasoning
  • ½tsp garlic pepper
  • garlic
  • kosher salt & ground pepper
  • olive oil
  • cooking spray


Before you cook:

Turn oven on to 425°F. Let preheat, at least 10 minutes.

Set cream cheese on counter to soften.

Prepare a baking sheet with foil and cooking spray.

Prepare the chicken:

Pat the chicken dry and place on a clean cutting board. Hold knife blade parallel to board and carefully make a lengthwise cut through the center of meat, using your free hand to steady. Stop short of opposite edge so breast remains in one piece. Open as you would a book.

Stuff the chicken:

Coarsely chop spinach.

In a mixing bowl, combine softened cream cheese, ranch seasoning (to taste), cheddar, spinach, and a pinch of pepper.

Divide stuffing mixture between chicken breasts, placing in center. Fold chicken over stuffing. Season both sides with garlic pepper. If chicken is misshapen, gently press to flatten.

Start chicken and prepare broccoli:

Place stuffed chicken on one side of prepared baking sheet.

Roast in hot oven, 10 minutes.

Chicken will finish cooking in a later step.

While chicken roasts, cut broccoli into bite-sized pieces. Trim discolored ends, if necessary.

In another mixing bowl, toss broccoli, 2 tsp olive oil, and a pinch of salt and pepper until coated.

Finish the chicken and broccoli:

After 10 minutes, carefully remove from oven.

Place broccoli on empty half of baking sheet. Spread into a single layer on their side.

Roast in hot oven until broccoli is browned and fork-tender and chicken reaches a minimum internal temperature of 165°F , 14-16 minutes.

Carefully remove from oven. Add butter to broccoli and gently stir until melted and combined. Sheet will be hot! Use a utensil.

Serve:

Plate dish as pictured above, topping broccoli with Parmesan and crispy onions. Bon appétit!

Mandarin Orange Chicken & Broccoli

Mandarin Orange Chicken & Broccoli

Rice & Buttery Green Beans

Yield: 2

Hello Fresh

Chicken and broccoli stir-fry in a delectable spicy-sweet glaze brightened with fresh mandarin orange juice and Thai chili sauce. Served with jasmine rice with a side of buttery, tender-crisp green beans.
Prep: 10 Cook:

  • 6oz green beans
  • 2scallions
  • 2TBS soy sauce
  • 8oz broccoli
  • 2mandarin oranges (or 1 4-oz can)
  • 10oz chopped chicken breast
  • 1TBS apricot jam
  • 1oz sweet Thai chili sauce
  • 1pkg microwavable rice
  • 1TBS sesame seeds
  • 5tsp rice wine vinegar
  • 1TBS cornstarch
  • salt & pepper
  • cooking oil
  • butter

Prep:

Wash and dry produce.

Trim green beans if necessary. Cut broccoli into bite-size pieces if necessary. Halve oranges. Trim and thinly slice scallions, separating whites from greens.

Place green beans and 1 TBS butter in a medium microwave-safe bowl, cover with plastic wrap and microwave until tender, 2- to 3-minutes (continue to microwave in 30-second intervals if needed). Season with salt and pepper, toss to combine.

Cook:

Open the package of chicken and drain off any excess liquid.

Add a large drizzle of oil to a hot large pan. Add chicken, broccoli, salt and pepper, cook, stirring occasionally, until chicken is cooked through, and broccoli is tender, 5- to 7-minutes.

Mix:

Meanwhile, in a small bowl, whisk jam, chili sauce, half the soy sauce, half the cornstarch, 1 tsp vinegar, and juice from orange halves.

To pan with chicken and broccoli, add orange-soy mixture and scallion whites, cook, stirring, until sauce has thickened, and everything is coated, 1- to 2-minutes. Taste and season with salt and pepper if desired.

Serve:

While sauce cooks, massage rice in package, snip to partially open. Microwave until tender, 90 seconds. Fluff and season with salt and pepper.

Drain broccoli and green beans.

Top rice with chicken, broccoli and green beans. Sprinkle with scallion greens and sesame seeds. Serve.

Sweet Thai Chili Pork Filet

Sweet Thai Chili Pork Filet

with Zesty Rice & Roasted Broccoli

Yield: 2

Adapted from: Hello Fresh

Sweet Thai chili sauce with ponzu, shallot, lime, and butter drizzled atop juicy pork filets. Served with fluffy zesty rice and paired with crisp roasted broccoli on the side for a restaurant-worthy meal.
Prep: 10 Cook: 35

  • 1head of broccoli
  • ¼oz cilantro
  • 1oz chicken stock concentrate
  • 1shallot
  • 1lime
  • ½cup jasmine rice
  • 10oz pork tenderloin
  • 1oz sweet Thai chili sauce
  • tsp ponzu sauce
  • salt & pepper
  • cooking oil
  • butter


Prep:

Adjust rack to top position and preheat oven to 450°F. Wash and dry produce.

Cut broccoli into bite-size pieces if necessary. Halve, peel, and mince shallot. Zest and quarter lime. Roughly chop cilantro.

Cook rice:

In a small pot, combine rice, ¾ cup water, and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Sear pork:

While rice cooks, pat pork dry with paper towels, season all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add pork and sear, turning occasionally, until browned all over, 4- to 8-minutes (it’ll finish cooking in the next step). Remove pan from heat.

Transfer pork to one side of a baking sheet.

Roast pork & broccoli:

Toss broccoli on opposite side of sheet from pork with a drizzle of oil, salt, and pepper.

Roast on top rack until pork is cooked through and broccoli is browned and tender, 10-12 minutes.

Once pork is done, transfer to a cutting board to rest for 5 minutes. Season broccoli and spread across entire sheet, roast as instructed.

Make pan sauce:

Heat a drizzle of oil in pan used for pork over medium-high heat. Add shallot, cook until softened and slightly browned, 1- to 2-minutes.

Stir in stock concentrate, chili sauce, ponzu, and ¼ cup water. Bring to a simmer and cook until slightly reduced, 2- to 3-minutes.

Stir in a big squeeze of lime juice to taste. Remove pan from heat, stir in 1 TBS butter until melted.

Finish & serve:

Thinly slice pork crosswise.

Fluff rice with a fork, stir in lime zest and half the cilantro. Season with salt and pepper.

Divide rice, broccoli, and pork between plates. Top pork with pan sauce. Garnish everything with the remaining cilantro. Serve with any remaining lime wedges on the side.

Crispy Cheddar Chicken

Crispy Cheddar Chicken

with Roasted Broccoli & Loaded Bacon Mashed Potatoes

Yield: 2

Adapted from: Hello Fresh

Crispy golden-brown crust with juicy tender chicken with melted cheddar and bold spices. The crunchy cutlets are served with tender roasted broccoli and cheesy, bacon-and-chive-studded mashed potatoes.
Prep: 10 Cook: 40

  • 8oz broccoli
  • ¼cup panko breadcrumbs
  • 10oz chicken cutlets
  • TBS sour cream
  • 12oz potatoes
  • ¼oz chives
  • 1TBS fry seasoning (see below)
  • ½cup cheddar cheese
  • 2TBS mayonnaise
  • 4oz bacon
  • salt & pepper
  • olive oil
  • cooking oil
  • butter

Prep & mix crust:

Adjust rack to top position and preheat oven to 425°F. Lightly oil a baking sheet. Wash and dry produce.

Cut broccoli into bite-size pieces if necessary. Dice potatoes into ½-inch pieces. Finely chop chives.

Place 1 TBS butter in a medium microwave-safe bowl, microwave until melted, 30 seconds. Stir in panko, half the Fry Seasoning, half the cheddar (you’ll use the rest of the Fry Seasoning and cheddar later), salt, and pepper.

Coat chicken:

Pat chicken dry with paper towels, season all over with remaining Fry Seasoning, salt, and pepper. Place on one side of prepared sheet.

Evenly spread a thin layer of mayonnaise onto the tops of chicken (you might not use all the mayo), mound with panko mixture, pressing to adhere (no need to coat the undersides).

Roast chicken & broccoli:

Toss broccoli on opposite side of sheet from chicken with a drizzle of olive oil, salt, and pepper.

Roast on top rack until broccoli is browned and tender and chicken is cooked through, 15-20 minutes.

Tip: For a deeply golden crust, broil chicken for the last 2- to 3-minutes.

Cook potatoes & bacon:

While chicken and broccoli roast, place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes.

Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot.

Meanwhile, place bacon in a dry large pan over medium-high heat. Cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes.

Turn off heat, transfer bacon to a paper towel-lined plate. Once cool enough to handle, roughly chop.

Mash potatoes:

To pot with drained potatoes, add sour cream, remaining cheddar, and 1 TBS butter. Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed.

Stir in half the bacon and half the chives. Season with salt and pepper.

Serve:

Divide chicken, mashed potatoes, and broccoli between plates. Top mashed potatoes with remaining bacon and remaining chives. Serve.

Fry Seasoning

1 TBS

1 tsp garlic powder
1 tsp onion powder
1 tsp paprika