22 Ratings
  • 5 star values: 4
  • 4 star values: 10
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 1

A nice chicken and vegetable dish, nicely complemented with a summer salad, to serve on a nice summer day.

PEARLNZ
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

    Advertisement
  • Place potatoes in a medium saucepan with enough water to cover. Bring to a boil, and cook 10 minutes, or until tender but firm; drain.

  • Melt butter in a medium skillet over medium heat, and saute garlic and onions until tender.

  • In a small bowl, mix the flour, milk, and eggs.

  • In a medium bowl, mix potatoes, garlic and onions, flour mixture, broccoli, mushrooms, Cheddar cheese, and chicken. Transfer to a medium baking dish.

  • Bake 25 minutes in the preheated oven, or until eggs are no longer runny and top is lightly browned.

Nutrition Facts

376 calories; 17.4 g total fat; 191 mg cholesterol; 483 mg sodium. 32.5 g carbohydrates; 22.7 g protein; Full Nutrition


Reviews (18)

Read All Reviews

Most helpful positive review

Rating: 5 stars
10/20/2012
I was also concerned that this dish might be bland and do wish that I had added a little salt and pepper to the eggs before pouring them over the solid mixture. Without that though it was actually pretty flavorful but I did a couple of things a little differently from the recipe. Used olive oil instead of butter and only a teaspoon. I also used celery root instead of potatoes. That in itself really makes this an amazing dish. The other thing I did was add about an ounce of a combination of fresh herbs -- thyme oregano and rosemary. This was definitely a dish to make again but leave yourself some time. The other reviewers were right about this taking longer than 25 minutes to make. I baked mine at 400 degrees but it took 55 minutes before it was finished.
(4)

Most helpful critical review

Rating: 1 stars
04/22/2010
I didn't enjoy this dish at all there were way too many potatoes and the broccoli made it taste funny. The whole eggs idea was good but I used less than on the recipe and it still took forever to bake.
22 Ratings
  • 5 star values: 4
  • 4 star values: 10
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 1
Rating: 3 stars
02/06/2004
The flavor of this dish is good I however had the same issue as other reviewers with the cook time. At 25 minutes it was not done so I added another 15. After the dish sat for 10 minutes while I served and got everyone to the table it was over cooked. I would recommend you undercook the dish slightly and let it sit.
(23)
Rating: 4 stars
01/14/2004
I have made this recipe twice and it was excellent both times. Lighter than the usual egg and sausage breakfast casseroles. Ham and asparagus worked well in place of chicken and broccoli. One hint I would offer when making this for the first time: I found that the amount of food that goes into this dish didn't fit in a medium size mixing bowl or baking dish as suggested in the recipe. I used a large mixing bowl and a 9x13 baking pan.
(13)
Rating: 2 stars
08/08/2003
Way too many eggs! It took a lot longer to cook than the recipe said. It was more like 50 minutes. It tasted ok (nothing special a little bland but eatable) but the preparation took so long it wasn't worth it.
(6)
Advertisement
Rating: 4 stars
03/09/2011
Easy and tasty -- very easy way to use leftovers and serve a filling brunch to a lot of people. I omitted the mushrooms used leftover baked potatoes and broccoli and added some frozen spinach. I made enough for about 12 people and put it in two pans to bake. It took about 35 minutes and I had to turn the oven up (although my oven temp may have been inaccurate.)
(5)
Rating: 4 stars
09/15/2003
Takes 55 minutes to bake so plan accordingly. I made without the chicken (vegetarian) and it was great. This recipe goes into a cake pan-size baking dish so make sure you have enough mouths when you make it. Really Good!
(4)
Rating: 4 stars
08/06/2009
I anticipated that it might be bland so I added about 1.5 Tbsp of thyme and a few shakes of hot sauce. I'm glad I did. Baking time 50 - 55 minutes.
(4)
Advertisement
Rating: 5 stars
10/20/2012
I was also concerned that this dish might be bland and do wish that I had added a little salt and pepper to the eggs before pouring them over the solid mixture. Without that though it was actually pretty flavorful but I did a couple of things a little differently from the recipe. Used olive oil instead of butter and only a teaspoon. I also used celery root instead of potatoes. That in itself really makes this an amazing dish. The other thing I did was add about an ounce of a combination of fresh herbs -- thyme oregano and rosemary. This was definitely a dish to make again but leave yourself some time. The other reviewers were right about this taking longer than 25 minutes to make. I baked mine at 400 degrees but it took 55 minutes before it was finished.
(4)
Rating: 4 stars
01/19/2010
I halfed the ingredients as only two of us will eat this creation. The potaoes were omitted for me it's just a little much. I used chicken and a little breakfast sausage because all the reviews have additional seasonings listed. This took about 40 minutes to cook.
(3)
Rating: 4 stars
06/16/2008
I experienced the same timing problem when baking the frittata. 50 minutes was a good time. I can confirm that you will need a large bowl to mix everything together and the cake pan is also a good idea. I thought the dish was very delicious and so did my husband but we also used a fully cooked and marinated sundried tomato and basil turkey breast instead of the chicken and that gave it a wonderful flavor.
(1)