A Chop Dump and Bake Meal
Plus, Slow Cooker Birria Tacos
There is a morning chill in the air that I’m enjoying, but I feel Summer slipping away as our schedules get filled up.
My husband is energized by the cooler weather and I feel the opposite. It makes me lazy and want to lay low and eat soup, haha! The afternoon is still hot, so I’m not quite there yet, but it’s coming.
My oldest scored the winning point in her volleyball game last night, which was so cool. She’s the only starter on the team that doesn’t play club ball and I feel like she’s constantly trying to earn her keep. I loved it for her.
As someone who didn’t grow up playing sports, I think it’s really great for building character. She said she had a teammate yelling at her during the game, then she won that last point. There are so many moments of ups and downs and having to deal with different personalities. It helps prepare you for real life a bit.
Where my busy moms at? This week I have two new weeknight dinners that I think y’all are going to really appreciate.
First off, we have this Cheesy Chicken Broccoli Potato Casserole. It’s a mouthful because I have packed everything into this casserole dish to make it a full meal. It’s also a chop, dump and bake.
*You can even prep it earlier in the day, cover it with plastic wrap and store it in the fridge, then bake it that night when you get home.
The Video
Next up, are these Birria Tacos and we’re making them in the Crockpot. Just a warning, these pack some heat, mostly in the consume sauce, which is a blend of beef stock, tomatoes, and a pepper paste. My youngest doesn’t like spicy and she tore these up (with lots of sour cream to dull the heat). 🤪
They require 20 minutes of prep in the morning, then they slow cook for 10 hours for the most tender pull apart beef.
The Short Video
That’s it for this week! More easy back to school meals coming next week. In early September I’m moving to game day recipes, which will be super fun so stay tuned.
Thanks for reading and Happy Cooking!
xoxo~Tara with Simply Made Eats
Chicken Potato Broccoli Casserole
Serves: 4-6
Time to Make: 1 hour, 5 minutes
INGREDIENTS:
½ cup mayonnaise
1 tablespoon original dry ranch dressing powder
½ teaspoon salt
½ teaspoon paprika
1 teaspoon dried parsley
2 large chicken breasts (1 lb) cut into 1-2 inch cubes
4 Yukon gold potatoes, cut into 1 inch cubes
1 cup yellow onion, diced
2 garlic cloves, peeled and minced
1.5 cups fresh broccoli, cut into smaller pieces with stems
8 ounces cheddar cheese, shredded
3 tablespoons salted butter, melted
1 tablespoon fresh parsley, minced
INSTRUCTIONS:
Preheat the oven to 375 degrees. Add mayonnaise into a bowl with ranch powder, paprika, dried parsley and salt and combine.
Into a large bowl, combine chicken breast, potatoes, broccoli, 1 cup of cheddar cheese, garlic, onion, melted butter, and mayonnaise with spices. Stir to combine.
Layer into a greased 9x13 casserole dish. Top with remaining cheddar cheese. Cover with foil and bake for 35 minutes. Uncover and bake for another 15-20 minutes until the chicken reaches at least an internal temperature of 165 degrees and the potatoes are tender.
Allow the casserole to cool for 10 minutes. Top with parsley, serve and enjoy!
SUBSTITUTIONS AND VARIATIONS:
If you're not big on onions and garlic, just leave them out.
Cheddar Cheese can be substituted with Monterey or Pepper Jack Cheese.
Russet or red potatoes can be substituted for the Yukon golds, but you will want to peel the Russets first because their skin is on the thicker side.
EXPERT TIPS:
Don't cut the potatoes too large or they won't bake through.
Make sure the internal temperature of the chicken is at least 165 degrees before serving.
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