Directions

1. Set the oven for preheating at 350° F. Additionally, grease a 1-quart casserole with non-stick spray.

2. Transfer the freeze-dried chicken cubes into a bowl filled with water. Let them soak for 20 minutes until rehydrated.

3. Meanwhile, cut the bacon into bite-size pieces and put them in a skillet placed on the stove over medium-high heat. Fry for 2-3 minutes by stirring frequently until cooked through but not crispy. Remove into a dish.

4. Drain the water from the soaked chicken cubes, pat them dry, and add to the skillet. Fry for 2-3 minutes on the leftover bacon grease by stirring frequently. When slightly browned on all sides, remove into a dish.

5. Melt the butter over a low flame in a saucepan. Stir in the flour salt, whisk continuously till it turns smooth and there are no lumps.

6. Gradually pour the milk while whisking continuously till it thickens in consistency. Simmer for 1-2 mins and take off from the heat.

7. Gently fold the fried chicken pieces, broccoli, half of the fried bacon, parboiled potatoes, and shredded cheese along with the white sauce.

8. When the cheese begins to melt, drizzle the beaten egg and continue to fold gently until combined nicely.

9. Transfer it into the casserole. Sprinkle the leftover bacon pieces on top.

10. Place the casserole in the preheated oven. Bake for 35 mins at 350° F.

11. After removing from the oven, let the cheesy chicken cube casserole cool for a few mins before serving.