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.
No ratings yet
Prep Time20minutes mins
Cook Time25minutes mins
Total Time45minutes mins
CourseCasserole, Comfort Food, Family Dinner, Main Course, One-Pot Meal
CuisineAmerican
Servings6
Calories450 kcal
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
- 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
Instructions
- Preheat the oven: Set your oven to 375°F (190°C).
- Cook the potatoes: Boil the cubed potatoes in salted water for about 10 minutes, until tender. Drain and set aside.
- 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.
- Prepare the sauce: In a large bowl, mix together the sour cream, milk, 1 cup of cheddar cheese, garlic powder, onion powder, salt, and pepper until smooth.
- 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.
- Add the topping: Mix breadcrumbs with melted butter in a small bowl. Sprinkle the remaining cheddar cheese over the casserole, followed by the breadcrumb mixture.
- Bake: Bake in the preheated oven for 20-25 minutes, until the top is golden brown and bubbly.
- Serve: Allow the casserole to cool for 5 minutes before serving.
Notes
For a vegetarian version, omit the chicken and add extra vegetables. Swap out sour cream for Greek yogurt to lighten up the dish.
Nutrition
Calories: 450kcal
Leave a Comment