BROCCOLI POTATOE CHICKEN CASSEROLE #food #Recipe #chicken #casserole POTATO MIXTURE 900 g potatoes 400 g sweet potatoes 3 g salt (½ teaspoon) water 50 g unsalted butter 50 ml milk 3 g salt (salt to taste) 1 g black pepper (⅓ teaspoon) EXTRA 100 g cheddar cheese (4 slices of cheddar cheese) 300 g broccoli CHICKEN MIXTURE 25 ml olive oil 425 g chicken 4 g paprika powder (1⅓ teaspoons) 2 g chicken seasoning (⅔ teaspoon) 3 g garlic powder (1 teaspoon)| 3 g onion powder (1 teaspoon) 2 g cayenne pepper (⅔ teaspoon) 1 chicken stock cube 125 g yellow onion (1 yellow onion) 200 g broccoli (pre-cooked broccoli, see step 2) 200 ml whipping cream 12 g sweet soy sauce (ketjap manis) TOPPING 150 g grated cheese 100 g broccoli (pre-cooked broccoli, see step 2) Wash and cut the chicken into small pieces. Peel and chop the yellow onion. Cut the broccoli into florets. Bring a saucepan of water to a boil and add the broccoli florets. Let it boil for 3-5 minutes, depending on the size of the florets. Check regularly with a fork to see if you've reached the desired tenderness. The broccoli should be soft but still a bit firm and bright green. Immediately drain the broccoli. Set aside 200 g of broccoli and 100 g separately. You'll use these shortly for the chicken mixture and garnish. Peel and cut the potatoes and sweet potatoes into pieces. Bring a pot of water to a boil. Add the salt, then the potatoes and sweet potatoes. Cook them for about 15-20 minutes until they are tender. Drain the water. Meanwhile, continue with the chicken mixture. Heat the olive oil in a frying pan over medium-high heat and add the chicken, paprika powder, chicken seasoning, garlic powder, onion powder, cayenne pepper. Crumble the chicken stock cube over the frying pan. Cook for 3-4 minutes. Add the yellow onion and broccoli (200 g). Mix well with the chicken mixture and cook for an additional 2-3 minutes. Add the heavy cream and sweet soy sauce. Mix well and cook until the sauce thickens. Place the potatoes and sweet potatoes in a deep bowl. Add the butter, milk, salt, and black pepper. Mash everything. Spread the potato mixture evenly in a baking dish. With a spoon, create four deep wells in the potato mixture. Place cheddar cheese in the wells and then distribute the chicken mixture over it. Sprinkle the entire dish with grated cheese and garnish with the broccoli florets (100g). Place the potato-chicken casserole with broccoli in a preheated oven at 200 ℃. Bake for 10-15 minutes or until the cheese is completely melted and golden brown. - @kookmutsjes