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Baked Potato Chicken and Broccoli Casserole: A Comforting Family Favorite

Baked Potato Chicken and Broccoli Casserole
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A comforting and hearty casserole that combines tender chicken, fresh broccoli, and creamy baked potatoes, all topped with a golden, cheesy crust. Perfect for a family dinner, potluck, or casual get-together, this dish is sure to become a new favorite.

Ingredients

Scale
  • 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, divided
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper, to taste
  • 1/2 cup breadcrumbs
  • 2 tablespoons melted butter

Instructions

Instructions

  1. Preheat the Oven:
    Set your oven to 375°F (190°C).
  2. Cook the Potatoes:
    Boil the cubed potatoes in salted water for about 10 minutes, until tender. Drain and set aside.
  3. Blanch the Broccoli:
    In the same pot, bring fresh water to a boil and blanch the broccoli florets for 3 minutes. Drain and set aside.
  4. Prepare the Sauce:
    In a large bowl, mix together the sour cream (or Greek yogurt), milk, 1 cup of cheddar cheese, garlic powder, onion powder, salt, and pepper until smooth.
  5. Combine Ingredients:
    Add the cooked potatoes, diced chicken, and blanched broccoli to the sauce, stirring gently to coat everything evenly. Transfer the mixture to a greased 9×13-inch baking dish.
  6. Add the Topping:
    In a small bowl, mix the breadcrumbs with melted butter. Sprinkle the remaining 1 cup of cheddar cheese over the casserole, followed by the breadcrumb mixture.
  7. Bake:
    Bake in the preheated oven for 20-25 minutes, until the top is golden brown and bubbly.
  8. Serve:
    Allow the casserole to cool for 5 minutes before serving.

Notes

  • Vegetarian Option: Omit the chicken and add extra vegetables like mushrooms or zucchini.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
  • Freezing: Assemble the casserole (without baking), cover tightly, and freeze for up to 2 months. Thaw overnight in the fridge before baking.

Nutrition

Find it online: https://recipes.gernarb.com/baked-potato-chicken-and-broccoli-casserole-a-comforting-family-favorite/