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Baked Potato Chicken and Broccoli Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 29 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Halal

Description

This Baked Potato Chicken and Broccoli Casserole is a comforting and hearty dish perfect for weeknight dinners. Featuring tender potatoes, juicy cooked chicken, and fresh broccoli coated in a creamy cheddar and sour cream sauce, topped with a buttery breadcrumb crust, this casserole combines wholesome ingredients with rich flavors. Easy to prepare and bake, it makes a great family-friendly meal with balanced protein, veggies, and satisfying textures.

Ingredients

Main Ingredients

  • 3 large russet potatoes, peeled and cubed
  • 2 cups cooked chicken breast, diced
  • 2 cups fresh broccoli florets

Sauce Ingredients

  • 1 cup sour cream or Greek yogurt
  • 1/2 cup milk (any type)
  • 1 cup shredded cheddar cheese (divided)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and black pepper, to taste

Topping

  • 1 cup shredded cheddar cheese (remaining)
  • 1/2 cup breadcrumbs
  • 2 tbsp melted butter

Instructions

  1. Preheat the Oven: Set your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking.
  2. Cook the Potatoes: Boil the cubed potatoes in salted water for about 10 minutes, or until they are tender when pierced with a fork. Drain well and set aside.
  3. Blanch the Broccoli: Using the same pot, bring fresh water to a boil and blanch the broccoli florets for 3 minutes to slightly soften and brighten their color. Drain and set aside.
  4. Prepare the Sauce: In a large mixing bowl, combine sour cream (or Greek yogurt), milk, 1 cup shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Mix thoroughly until smooth and creamy.
  5. Combine Ingredients: Add the cooked potatoes, diced chicken, and blanched broccoli to the sauce mixture. Gently stir to evenly coat all the ingredients without breaking up the potatoes.
  6. Transfer to Baking Dish: Pour the combined mixture into the prepared baking dish and spread evenly.
  7. Add the Topping: In a small bowl, mix the breadcrumbs with the melted butter. Then sprinkle the remaining 1 cup of shredded cheddar cheese over the casserole, followed by the buttery breadcrumb mixture for a crunchy, golden crust.
  8. Bake: Place the casserole in the preheated oven and bake for 20-25 minutes, or until the top is bubbly and golden brown.
  9. Serve: Remove from the oven and let it cool for 5 minutes before serving. Enjoy a warm, cheesy, and satisfying casserole!

Notes

  • For a lighter version, substitute sour cream with Greek yogurt and use low-fat milk.
  • Use freshly cooked chicken or leftover rotisserie chicken for added convenience.
  • Breadcrumbs can be replaced with crushed crackers or panko for different textures.
  • To make this gluten-free, use gluten-free breadcrumbs or omit the topping.
  • You can add other vegetables like carrots or mushrooms for variation.
  • Make sure not to overcook potatoes in boiling water to avoid them becoming mushy.

Find it online: https://slsrecipes.com/baked-potato-chicken-and-broccoli-casserole-recipe-2/