Summary

Ingredients

• 300 g chicken
• 150 g bacon, mixed (thick slices or diced)
• 2 handfuls broccoli, fresher
• Salt water
• 6 medium potato (s), waxy
• 300 ml cream
• 200 g processed cheese
• 50 g almond (s), chopped
• 1 clove garlic
• pepper from the grinder
• Vegetable broth
• some cornstarch or sauce thickener
• Cheese (e.g. Gouda)

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Instructions

1. Preheat the oven to 210 ° C (convection). Cut the broccoli into small florets and wash. Cook in a pan with salted water until al dente (not soft).
2. Peel the potatoes and cut into small cubes. Cook in a saucepan with salted water.
3. If necessary, dice the bacon and cut the chicken into bite-sized pieces. Peel the garlic and lightly brown the almonds in a pan without fat. Put these aside.
4. Fry the bacon in a pan without fat and add the chicken after about 5 minutes. Fry everything for another 5 - 10 minutes. Press the garlic into the pan and sauté briefly. Season with pepper and remove the pan from the heat.
5. Bring the cream to the boil in a saucepan and add the processed cheese. Bring to the boil while stirring. Season to taste with vegetable stock and pepper. The sauce can be a little more seasoned. If the consistency is too runny, thicken with cornstarch or sauce thickener.
6. Put the broccoli, potatoes, meat and bacon in a baking dish. Pour the sauce over it. Now rub the cheese over it first and finally spread the almonds on top. Baked in the oven for approx. 5 - 10 minutes.