This was delicious and will definitely be in regular rotation. I made a couple of changes to suit us. I only used 1 can of cream of chicken soup and increased the sour cream to 1 cup to cut the sodium.
I also sprinkled some crumbled bacon on top near the end, and next time I think I’ll mix it into the casserole because it definitely added some great smoky flavor. This is a great “make ahead” meal to prep on the weekend and bake for dinner during the week. It would also freeze well and makes a great dish to take to a gathering or to a friend.
2 to 3lbs of Skinless Chicken Breast
2 bags of Raw Extra Large
Shrimp(peeled and deveined)Found at Walmart
5 lb bag of red skin potatoes
2 bags of Broccoli Florets(Steamable Bags)
8 oz bags Cheddar Cheese Monterey Jack Cheese
3 sticks of butter
Old Bay seasoning
Cook your chicken breast in a little oil until golden brown. Season with seasoned salt, black pepper and garlic powder. Cut into cubes after it’s done cooking.
Let sit for a few minutes before I cut it up. Cut your potatoes into cubes and boil in water until they are still firm but soft enough for a fork to go through.
After your shrimp is unthawed. Rinse well and season with old bay and parsley. Melt a stick of butter in a skillet and about a tablespoon of minced garlic to pan then add shrimp. Cook until shrimp are done.
Usually takes a couple of minutes per side. Sprinkle a little of parsley flakes while the shrimp is cooking. You may have to add more butter to the pan, but that will be your choice.
I like mine nice and buttery. More minced garlic can be added to the shrimp while cooking too if you like…While the Shrimp is cooking I spread the potatoes in a roasting pan along with a couple sticks of butter cut up. Sprinkle potatoes with some of the okd bay seasoning too.
Once everything is cooked, I mix the chicken, shrimp, potatoes, broccoli all together in the pan. Top with the cheeses. Sprinkle with parsley and bake in a preheated oven on 350 for about 10-15 minutes until the cheese is nice and melted.