Chicken Potato Stacks

Ingredients: Servings: 4

• 1 can of chicken

• 3 russet potatoes (or sweet potatoes)

• 1 head of broccoli (or 1 bag of frozen broccoli)

• 1 cup shredded cheddar cheese

• 2 tablespoons plain yogurt

• 2 tablespoons barbeque sauce

• 2 tablespoons oil

Instructions:

• Preheat oven to 400F degrees.

• Cut potatoes into ¼ inch slices.

• If using fresh broccoli, chop into small pieces.

• Get out 2 baking sheets and brush oil onto both.

• Add potatoes to baking sheets and coat potatoes with oil on both sides.

• Bake potatoes for 25 minutes. Flip potatoes. Bake for another 5 minutes.

• Add cheese on top and bake for another 5 minutes.

• While potatoes are baking, cook the broccoli in the microwave (3 minutes for fresh broccoli, and according to package instructions for frozen broccoli).

• Get out a bowl and combine yogurt and barbeque sauce.

• Once the potatoes are finished cooking, sprinkle the chicken and broccoli on top of the potatoes. Add the barbeque sauce mixture and serve.

https://www.capitalareafoodbank.org/blog/2018/12/18/oven-roasted-potato-and-chicken-stacks/