Why You’ll Love This Recipe
- Comforting and Satisfying: A warm, cheesy dish that’s perfect for cozy nights.
- Easy to Prepare: Simple ingredients and minimal prep make this a stress-free meal.
- Family-Friendly: A great way to get picky eaters to enjoy their veggies.
- Versatile: Easily adaptable with different proteins, cheeses, or vegetables.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 4 large russet potatoes, peeled and cubed
- 2 cups cooked chicken breast, diced
- 1 head broccoli, cut into florets
- 1 cup sour cream or Greek yogurt
- 1/2 cup milk or skim milk
- 2 cups shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup breadcrumbs
- 2 tablespoons melted butter
Directions
- Preheat oven to 375°F (190°C).
- Cook potatoes: Boil the cubed potatoes in salted water for about 10 minutes until tender. Drain and set aside.
- Blanch broccoli: In the same pot, bring fresh water to a boil and blanch the broccoli for 3 minutes. Drain and set aside.
- Make the sauce: In a large bowl, mix sour cream, milk, 1 cup of cheddar cheese, garlic powder, onion powder, salt, and pepper.
- Combine ingredients: Add the cooked potatoes, diced chicken, and blanched broccoli to the sauce. Stir to coat. Transfer to a greased 9×13-inch baking dish.
- Prepare the topping: Mix breadcrumbs with melted butter. Sprinkle the remaining cheese over the casserole, then top with the breadcrumb mixture.
- Bake for 20-25 minutes until golden and bubbly.
- Let it cool for 5 minutes before serving.
Servings and Timing
- Servings: 6
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
Variations
- Make it vegetarian: Skip the chicken and add mushrooms or bell peppers.
- Try different cheeses: Use mozzarella, Monterey Jack, or Gruyère for a unique flavor.
- Spice it up: Add red pepper flakes or jalapeños for a little heat.
Storage/Reheating
- Storage: Cool completely, then refrigerate in an airtight container for up to 3 days.
- Reheating: Microwave portions or bake at 350°F (175°C) until warmed through.
- Freezing: Store in an airtight container for up to 2 months. Thaw in the fridge before reheating.
FAQs
1. Can I use frozen broccoli?
Yes! Just thaw and drain it well before adding it to the casserole.
2. How do I prevent the casserole from being watery?
Make sure the broccoli is well-drained and don’t overcook the potatoes.
3. Can I make this dish gluten-free?
Yes! Use gluten-free breadcrumbs or omit them entirely.
4. What can I use instead of sour cream?
Greek yogurt is a great substitute for a lighter option.
5. Can I prepare this casserole in advance?
Yes! Assemble it, cover, and refrigerate for up to 24 hours before baking.
6. What’s the best way to reheat leftovers?
Reheat in the microwave for quick portions or in the oven for a crispier texture.
7. Can I add more vegetables?
Absolutely! Try mushrooms, bell peppers, or spinach for extra flavor.
8. Can I use a different type of potato?
Yukon Gold or red potatoes work well for a creamier texture.
9. What cheese works best?
Cheddar is classic, but mozzarella or Monterey Jack also taste great.
10. Can I make this casserole healthier?
Use Greek yogurt, skim milk, and reduced-fat cheese for a lighter version.
Conclusion
This baked potato chicken and broccoli casserole is a simple, satisfying meal that’s easy to prepare and packed with flavor. Whether you’re making it for a family dinner or meal prep, this comforting dish is sure to be a favorite. Give it a try and enjoy a delicious, wholesome meal!
Print
Baked Potato Chicken and Broccoli Casserole
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
This Baked Potato Chicken and Broccoli Casserole is a hearty, comforting dish packed with tender chicken, nutritious broccoli, and creamy potatoes, all topped with melted cheese and crispy breadcrumbs. Perfect for family dinners or meal prep, this easy one-dish meal is a delicious way to enjoy a wholesome, cheesy casserole.
Ingredients
- 4 large russet potatoes, peeled and cubed
- 2 cups cooked chicken breast, diced
- 1 head broccoli, cut into florets
- 1 cup sour cream or Greek yogurt
- ½ cup milk or skim milk
- 2 cups shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- ½ cup breadcrumbs
- 2 tablespoons melted butter
Instructions
- Preheat oven to 375°F (190°C).
- Cook the potatoes: Boil cubed potatoes in salted water for about 10 minutes until tender. Drain and set aside.
- Blanch the broccoli: Boil fresh water in the same pot, blanch broccoli for 3 minutes, then drain and set aside.
- Prepare the sauce: In a large bowl, mix sour cream, milk, 1 cup cheddar cheese, garlic powder, onion powder, salt, and pepper.
- Combine ingredients: Stir in cooked potatoes, diced chicken, and blanched broccoli until evenly coated. Transfer to a greased 9×13-inch baking dish.
- Make the topping: Mix breadcrumbs with melted butter. Sprinkle the remaining cheddar cheese over the casserole, then top with the breadcrumb mixture.
- Bake for 20-25 minutes until golden and bubbly.
- Rest for 5 minutes before serving.
Notes
- Make it vegetarian: Swap chicken for mushrooms or bell peppers.
- Try different cheeses: Monterey Jack, mozzarella, or Gruyère work well.
- Add spice: Red pepper flakes or jalapeños add heat.
- Storage: Refrigerate in an airtight container for up to 3 days.
- Freezing: Store for up to 2 months; thaw before reheating.
- Reheating: Microwave for convenience or bake at 350°F (175°C) for a crispier top.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
