Creamy Chicken Potato Bake (Print Version)

# Ingredients:

01 - 1.5 pounds chicken breasts, cut into cubes.
02 - 16 ounces baby Dutch potatoes (gold or red).
03 - 2 cups fresh broccoli florets.
04 - 2 tablespoons butter.
05 - 2 garlic cloves, minced.
06 - 1/2 white onion, diced.
07 - 1 cup Monterey jack cheese, shredded.
08 - 1 tablespoon Cajun seasoning for chicken.
09 - 1 tablespoon Montreal steak seasoning for potatoes.
10 - 4 tablespoons butter for sauce.
11 - 1 tablespoon minced garlic for sauce.
12 - 1/2 cup white wine.
13 - 2 cups heavy cream.
14 - 2/3 cup grated parmesan.
15 - Salt and black pepper to taste.
16 - Olive oil for cooking.

# Instructions:

01 - Heat oven to 400°F. Grease a 9x13 baking dish with cooking spray.
02 - Boil potatoes until tender. Remove and cool. Using same water, cook broccoli 2 minutes. Drain and pat dry. Smash cooled potatoes, coat with oil and seasonings, then bake until crispy.
03 - Cook seasoned chicken in oil over medium-low. Add butter, onion and garlic until chicken is done. Put in baking dish.
04 - In same pan, cook garlic in butter. Add wine and reduce. Pour in cream, simmer until thick. Stir in parmesan and seasonings.
05 - Mix chicken, potatoes and broccoli in baking dish. Add cheese and pour sauce over top. Bake 15 minutes until bubbly.

# Notes:

01 - Can substitute chicken stock and lemon juice for wine.
02 - Can use half-and-half instead of heavy cream for lighter sauce.
03 - Seasonings can be swapped for your favorites.