Baked Potato with Chicken Broccoli and Cheese (meatless)
Portion Size: 1 Potato with 3 oz. chicken, ½ c. cheese sauce and ½ c. broccoli
Yields: 8 servings
| Ingredients | Notes: |
| 8 Medium Baking Potatoes | Scrub and trim |
| 2 lbs. meatless chicken pieces | |
| 4 cups broccoli flowerets | Wash and trimmed |
| 3 cups low salt vegan chicken or vegetable broth | |
| 1 cup diced carrots | Wash, peel and trim |
| 1 teaspoon salt | |
| ½ teaspoon black pepper | |
| 4 cups shredded low fat cheddar cheese | For vegans: use vegan cheese |
| 1(14 oz.) can evaporated fat free milk | For vegan: use soy milk and reduce to ½ cup |
| ¼ cup flour | |
| 2 tablespoon margarine | For vegan: use vegan margarine |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Pre heat oven to 400° F | |
| 2 | Wrap potatoes in foil. Pierce with fork 2-3 times | |
| 3 | Bake in oven for 1 hour or until tender | |
| 4 | Steam broccoli in microwave. | |
| 5 | In medium saucepan, melt margarine over medium high heat | |
| 6 | Add carrots and cook until tender. | |
| 7 | Add flour and toss to coat flour. | |
| 8 | Stir in chicken broth, salt, pepper and evaporated milk. Bring to boil. | |
| 9 | Reduce heat. Add cheese 1 cup at a time and stir until melted. Add chicken. | Temperature check must reach 165 °F degrees |
| 10 | Spilt open baked potato. Top with broccoli and then cheese sauce. Serve hot. |
