If you’re looking for a great way to use up leftover mashed potatoes, cooked chicken, or cooked broccoli, this family-favorite recipe is perfect for you!

These little golden bundles of joy are pretty much a complete meal. Add a simple vegetable or salad on the side and you’re good to go! They’re tender and creamy on the inside, and have a golden, cheesy crust on the outside.

I created this Cheesy Chicken Broccoli and Potato Bundles recipe because I’ve got two busy pre/teenagers in our house. Getting them to sit down to the table for very long is an effort these days. It seems that when I serve a plate full of food, with protein, carbohydrate, and a couple of servings of vegetables, they pick at a few things, then they say they’re finished. They’re busy, and so are we, right? Finding a kid-friendly recipe that adults also love and is easy to make is always a winner in my book.

So, when I can come up with a recipe that is handheld, healthy, and pretty much a meal-in-one, then I know I’ve scored a winner. The kids can pick these potato bundles up just like a hamburger and can even eat them on the go.

The recipe makes 8 bundles, and I find that two of them makes a filling, satisfying meal. I served them with a simple side of sliced cucumbers, fresh dill and red onions tossed with a mixture of Greek yogurt and a dash of apple cider vinegar for a quick salad.

But, they also make a fantastic appetizer for your Easter or spring buffet. Because of the delicious enrobing of potato, the filling stays warm for quite a while, and taste just as great at room temperature.

These potato bundles can be made in advance and stored in the refrigerator, then just bake them right before you need to serve them. The recipe is also gluten free, so if anyone you’re serving has a gluten sensitivity this is a fantastic potato recipe to make.

I hope you try them soon, enjoy!


Cheesy Chicken Broccoli and Potato Bundles

Makes 4-6 servings, or 8 appetizers

3 cups leftover cold mashed potatoes. *Or boil 4 large Russet potatoes, scrubbed, peeled, and cut into 1” cubes, in salted water until tender, drain and measure out 3 cups then mash with 2 tb butter. Cool completely before proceeding.

1 egg, lightly beaten

½ tsp + 1 tsp garlic granules/powder

½ tsp tsp + 1 tsp onion granules/powder

¾ tsp Kosher/coarse sea salt and fresh ground black pepper to taste

½ tsp dried dill, optional

¼ cup fresh dill, optional

2 cups cooked chicken, shredded or diced *You can use the meat from a store-bought rotisserie chicken if you like

2 cups cooked broccoli florets *If I don’t have leftover cooked broccoli I just give the florets a quick steam then rinse in cold water, then drain

4 oz cream cheese (low-fat or regular), at room temperature

1 bunch green onions, trimmed and diced

1-2 garlic cloves, minced

1-1/2 cups finely grated (not shredded, you want the finely crumbled parmesan, similar to the texture as the parmesan that comes in a canister)

Preheat your oven to 350 degrees. Cover a large baking sheet with parchment paper or a silicone baking mat and set aside.

Combine the mashed potatoes with the beaten egg, ½ tsp garlic powder/granules, ½ tsp onion granules/powder, and salt and pepper to taste. *If you’re using leftover seasoned mashed potatoes you don’t need to add any additional salt. Mix well with a fork until well combined. Set aside.

Place into a food processor: the remaining garlic and onion granules/powder, ¾ tsp salt and pepper to taste, dried and fresh dill if using, cooked chicken, cooked broccoli, cream cheese, and garlic cloves. Pulse until the mixture is combined well. You do not want to achieve a fine paste, but you do want to make sure everything is completely and evenly mixed. Set aside.

Take approximately 1/3 cup of your mashed potato mixture and press it flat into the palm of your hand. Form it into a flat, even disk. Place approximately 2 heaped tablespoons of the chicken mixture into the center of the potato patty. Gently form the sides of the potato mixture up and over the chicken mixture and to completely encase it in potatoes. *This does NOT have to be perfect. Form the potato/chicken ball into a nice even circular shape and roll in the finely grated parmesan cheese to completely coat. Place on the baking sheet. Proceed with the rest of your mixture until it is all used up.

*You may end up with extra cheesy chicken mixture, if so refrigerate it. It makes a fantastic spread for crackers or cucumber slices, or as a simple sandwich filling.

Bake in the middle rack in the oven for 25-30 minutes until the top and bottom of the potato bundles are golden brown. Remove from the oven and let rest for 5-10 minutes before serving.

Serve and enjoy!


Recipe, photos and post by Chef Kirsten Helle Sandoval. Chef Kirsten is the founder and CEO of Mesa de Vida healthy cooking sauces, and a private chef for professional athletes and high-profile clients. She has been on The Food Network, the cover of Womans Day and Womans World magazines, and more. Chef Kirsten set out to create a healthy new family legacy several years ago to break the cycle of heart disease in her family, lost over 100 pounds, and set out on a mission to help others live healthier lives – deliciously. You can find more information at www.MesadeVida.com

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