Baked Potato Chicken and Broccoli Casserole
Creamy, cheesy baked potato casserole with chicken and broccoli—perfect comfort food!
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
Step 1: Preheat Your Oven
- Set your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Step 2: Cook the Potatoes
- Bring a large pot of salted water to a boil. Add the cubed potatoes and cook for about 10 minutes, or until just tender. Drain and set aside.
Step 3: Blanch the Broccoli
- In the same pot, boil water again and blanch the broccoli florets for 3 minutes. Drain and rinse with cold water to preserve color and prevent overcooking. Set aside.
Step 4: Make the Creamy Sauce
- In a large bowl, combine the sour cream (or Greek yogurt), milk, 1 cup of shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Whisk until smooth and well blended.
Step 5: Combine Everything
- Gently fold in the cooked potatoes, diced chicken, and blanched broccoli. Stir until all the ingredients are coated with the creamy sauce.
- Transfer the mixture into the prepared baking dish and spread it out evenly.
Step 6: Add Toppings
- Mix the breadcrumbs with the melted butter in a small bowl. Sprinkle the remaining 1 cup of cheddar cheese over the casserole, followed by the breadcrumb mixture for a crispy, golden finish.
Step 7: Bake
- Place the dish in the preheated oven and bake for 20–25 minutes, or until the cheese is bubbly and the top is golden brown.
- Let cool for 5 minutes before serving to help the casserole set and make slicing easier.