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Cheesy Chicken Broccoli Potato Bundles
  1. Preheat your oven to 350 degrees. Cover a large baking sheet with parchment paper or a silicone baking mat and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. *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.
  6. 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.
  7. Serve and enjoy!
Recipe Notes

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

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