We love a good pantry meal, and this recipe for Cheesy Loaded Potato Wedges is one of our favorites. Grab some potatoes, cut them up and roast (our method gives you perfectly deep golden brown potato wedges). While they're roasting, sauté broccoli with garlic and add leftover cooked chicken. Add our Creamy Cheddar cheese sauce and simmer. The simple chicken mixture is really delicious on its own, but you can never go wrong combining potatoes and cheese, so serving it over the crispy browned potatoes makes it practically perfect.
Step 1
Heat the oven to 450°F. While the oven is heating, line a rimmed baking sheet with parchment paper. Place the potatoes on the baking sheet. Drizzle with 1 tablespoon oil and season with salt and pepper. Toss to coat.
Step 2
Roast for 40 minutes or until the potatoes are golden brown, turning once halfway through the roasting time.
Step 3
While the potatoes are roasting, heat the remaining 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat. Add the broccoli and cook for 3 minutes, stirring occasionally. Reduce the heat to medium. Cook for another 3 minutes or until the broccoli is tender.
Step 4
Add the chicken and garlic to the skillet and cook and stir for 30 seconds. Stir in the sauce and water and heat to a simmer. Cook until the mixture is hot, stirring occasionally. Serve the chicken mixture over the potatoes.
