Here is how Chicken Potato Bake might help you in weight loss
Weight management wants constant efforts. If you're somebody making an attempt to shed some additional kilos then you'll want to at all times be on your toes. Watching your calorie intake and likewise sticking to a balanced food plan is the key to an efficient weight loss routine. It becomes actually hectic to strike that proper stability between style and well being and therefore, we need to find an in-between answer where taste meets health.
Don’t worry it is not tough at all. You simply want to decide on the proper elements. Like Proteins! As you already must be realizing, protein is the building block of cell and is liable for repairing the broken tissues and muscle groups. It is also a super-powerful nutrient that helps in inducing satiety and stimulates weight loss. Due to this fact, consuming a high-protein food plan will make it easier to in losing a few pounds successfully


Chicken Potato Bake
Chicken Potato Bake

Before you jump to Chicken Potato Bake recipe, you may want to read this short interesting healthy tips about Coconut Oil Is Actually A Great Product And Can Also Be Advantageous For Your Health.

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We hope you got benefit from reading it, now let’s go back to chicken potato bake recipe. You can cook chicken potato bake using 6 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Chicken Potato Bake:
  1. Use 2 1/2 lbs breast cubed chicken
  2. Take 3 oz. Bacon bits
  3. You need 1 (22 oz.) jar alfredo sauce
  4. Take 2 1/2 cubed yellow gold potatoes
  5. Take 1 (15 oz.) Italian dressing
  6. Prepare 1 onion, diced
Instructions to make Chicken Potato Bake:
  1. Marinate cubed chicken for 2 hrs using 1/2 of a bottle of Italian dressing.
  2. Melt 3 sticks of butter in 13×9 pan. Add cubed potatoes in butter.
  3. Saute diced onions and 3 oz of bacon bits in separate skillet til golden brown.
  4. Add the onion mixture to potatoes. Pour the second half of the bottle over the potatoes.Bake for 1 hr at 425.
  5. Drain left over butter. Add chicken mixture to the potatoes and bake for 45 minutes.
  6. Stir mixture together in pan. Spread the mixture evenly out in the pan.
  7. Then drizzle the 22 oz jar of alfredo sauce over the entire mixture. Sprinkle 4 oz of shredded mozzarella and provolone cheese. Sprinkle 1 oz of bacon bits. Return to oven to bake 15 minutes. Then broil on high for a few minutes to brown the cheese. Let sit for 20 minutes and enjoy. Serve salad and garlic bread. Enjoy.

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