• Grease 2 8×8 foil baking pans.
• Divide ingredients in half - you are making 2 pans, so half of the ingredients goes in each pan.
• In both pans, layer ingredients in this order: potatoes, chicken, broccoli, bacon, onion and cheese.
  4½ cups red potatoes, 2½ cups boneless skinless chicken breast, 2 cups broccoli florets, 1/2 cup bacon, ¼ cup onion, 2 cups cheddar cheese
• Season with salt, pepper and garlic powder.
  ½ teaspoons salt, ¼ teaspoons cracked pepper, ½ teaspoons garlic powder
• Repeat the layers and seasoning. 
• Pour heavy cream over ingredients and sprinkle butter pieces over the dish.
  1 cup heavy cream, 2 tablespoons butter
• Cover with foil.

To eat today:

• Bake at 350°F for one hour or until chicken is cooked through and potatoes are tender.
• Sprinkle with remaining cheese and bake uncovered for 5-10 more minutes until cheese is bubbly.
  1 cup cheddar cheese

Freezing Directions:

• Assemble as directed above but do not bake. Make sure the potatoes are covered by other ingredients if possible (so they don't blacken). Cover tightly with foil, label, and freeze. Freeze 1/2 cup cheddar with each dish.

To cook from frozen:

• Thaw overnight.
• Remove bag of cheese, set aside and recover with foil. 
• Bake covered for one hour or until chicken is cooked through and potatoes are tender. 
• Sprinkle with remaining cheese and bake uncovered for 5-10 more minutes until cheese is bubbly.
• Devour.