|Posted by Courtney Lynn/Supersize Family Kitchens on August 17, 2017 at 1:20 AM|
I LOVE this recipe because I can use whatever is growing in the garden. The cooking time may vary depending on the kind of potato you use and how small the pieces are chopped. If the potatoes aren’t tender after an hour, crank the oven up to 450° and check after a few minutes. In the picture above, I added dried kale for extra color and nutrients.
Makes 8-10 servings
4 large potatoes, in ½ inch cubes
3 cups whatever is in the garden: yellow squash, cucumbers, onions, bell peppers, hot peppers, tomatoes, carrots, etc.
2 cups cooked cubed chicken
1 bottle (16 ounces) Italian dressing
1 cup grated parmesan cheese
Preheat oven to 425°. Place potatoes in a greased 13 x 9 baking pan. Layer garden vegetables and chicken over potatoes. Pour dressing over all. Cover with foil and bake for 1 hour or until potatoes are tender. Uncover, sprinkle with parmesan. Turn oven to broil and cook for a couple more minutes or until parmesan is lightly browned.