2 cups chicken broth
1 medium onion, sliced into 3 wedges
1 medium carrot, cut into 1/2 inch slices
26 large potatoes, peeled and cubed
1 cup shredded Cheddar cheese
1 cup heavy cream
Broil chicken, onions and carrots in 425 degrees F (220 degrees C) for about 15 minutes each.
Remove chicken from broth and shake in 1 cup of the potato, cheese, cream and cheese mixture. Top each piece of chicken with roughly chopped onion. Cover and refrigerate for at least 2 hours.
Preheat oven to 350 degrees F (175 degrees C).
Remove chicken pieces from broth mixture and sprinkle with remaining potatoes, cheese, cream and cheese mixture. Microwave for about 10 minutes, or until internal juices are almost dry. Remove from oven and nut onto foil.
Bake for about 15 minutes in the preheated oven, until chicken is tender and juices run clear.