Q: Can I use frozen vegetables?

Yes, frozen broccoli or sweet potatoes can be used, but you may need to adjust the cooking time.

Q: How do I reheat leftovers?

Reheat in the oven at 350°F (175°C) until warm, or microwave in short intervals.

Yes, this recipe is naturally gluten-free as long as you ensure your stock and cheese are free from gluten.

Absolutely! Replace the chicken with chickpeas or lentils for a delicious vegetarian twist.

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Preheat the oven to 375°F (190°C). Grease a baking dish with olive oil or cooking spray.
In a large bowl, combine the cooked chicken, diced sweet potatoes, and broccoli.
In another bowl, mix together the milk, sour cream, garlic powder, onion powder, salt, and pepper.
Pour the milk mixture over the chicken and vegetables, and stir until well combined.
Transfer the mixture to the prepared baking dish and top with shredded cheese.
Bake for 35-40 minutes, or until the sweet potatoes are tender and the cheese is bubbly and golden.
Let it cool slightly before serving.

Use fresh vegetables for better flavor and nutrients. Pre-cook sweet potatoes and chicken for quicker cooking.