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
