Wife Talk: Cheesy Chicken Bake Recipe

Let’s get some back story. I have been cooking and researching most my life—I did learn from my grandmother and mother. Strong women in my life who had large families and hungry teens. This particular recipe my aunt found on Pinterest and I didn’t really like... so I altered it and found this version above works better and is always a hit. This is my champion for you today: Cheesy Chicken Bake.

There are many ways you can prepare this recipe. I have found all the annoying hiccups and flaws and found the best way that works for me and the best tasting outcome. Yes I will tell you the wrong way, in my opinion, just so you may decide what works for you. I may not be a professional but I have made enough mistakes to have learned many things a chef may tell you. Remember the harmony of a dish depends on you deciding to blindly follow a recipe or to change it up as you see fit.

Firstly you must know who you are cooking for and then pick your recipe, always be carful of allergies. Now you have decided so you need to go shopping. Here is the list you need for the store:

1. Potatoes, I recommend yellow or red potatoes for better outcome.
2. Get 2 standard size cans of cream of chicken. (You could use the cream of mushroom but I find it lacks harmony and fights the dish for supremacy)
3. Chicken, beef will not do in this particular recipe. I use a breast per person. (I’m sure you could leave this step out if you don’t eat meat but a substitute I cannot offer ideas my apologies)
4. Cheese, I find sharp or mild cheddar to work best here since it has its distinction but still works with the rest of the dish. Mozzarella doesn’t stand out as much, you want the cheese to add an extra flavor not disappear.
5. Grab some fresh garlic. (Optionally you can add bacon, I don’t but my husband likes it.)

Boldly Added the Bacon Just for Him

Cheesy Chicken Bake: Recipe

• 2-4 chicken breast (breast per person)
• Yellow potatoes
• Garlic clove
• 2 cans-cream of chicken
• Shredded sharp cheddar cheese

*Spices: garlic tsp, pepper tsp, basil tbsp, salt tsp and paprika tsp.

About 45 min total cook time.

First, cut potatoes into either bite size cubes or Julian slices. *Pre-heat oven*. Then boil them for 5-7 min or slightly tender a fork can easily go in but NOT mush. Then drain and put into a greased casserole pan of which you can easily use some crisco.

Next, brown chicken with seasonings you like or just use Lawry’s and fresh garlic minced. Take the chicken out and put in a bowl on the side. Afterward in same pan mix cans of cream of chicken with spices* and two cups of water or milk and mix well. Then you pour mixture over potatoes.

Finally, sprinkle a nice cheese topping and put into a *350 or 400 degree oven* for roughly 20 min or until cheeses is browned. Serve and enjoy.