Homemade Baked Potato Chicken and Broccoli Casserole
This Baked Potato Chicken and Broccoli Casserole is the ultimate "all-in-one" comfort dish that I find myself turning to whenever the week gets a little too loud. It combines the fluffy, heartiness of a baked potato with tender chicken and crisp broccoli, all bound together in a creamy, cheesy sauce that gets perfectly bubbly and golden in the oven.
Ingredients
- 4 large Russet potatoes peeled and cubed into 1-inch pieces
- 1.5 lbs boneless skinless chicken breasts cubed
- 3 cups fresh broccoli florets
- 1.5 cups sharp cheddar cheese shredded (divided)
- ½ cup sour cream
- ¼ cup whole milk
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- Salt and pepper to taste
- 2 tbsp melted butter
Instructions
- Preheat: Set your oven to 400°F and grease a 9x13 inch glass baking dish.
- Par-cook Potatoes: Boil potato cubes in salted water for 5–7 minutes until slightly softened but not falling apart. Drain well.
- Mix: In a large bowl, whisk together sour cream, milk, melted butter, garlic powder, onion powder, paprika, and 1 cup of the cheese.
- Combine: Add the par-cooked potatoes, raw chicken cubes, and broccoli to the bowl. Toss until everything is thoroughly coated.
- Bake: Spread the mixture into the prepared baking dish. Cover with foil and bake for 25 minutes.
- Top and Crisp: Remove foil, sprinkle with the remaining ½ cup of cheese, and bake uncovered for another 10–13 minutes until the chicken is cooked through and the cheese is bubbly and brown.