Description
This hearty Baked Potato Chicken and Broccoli Casserole combines tender russet potatoes, juicy chicken breast, and fresh broccoli in a creamy, cheesy sauce topped with a crispy breadcrumb and cheddar crust. Perfect for a cozy family dinner, it’s nutritious, comforting, and easy to prepare with common ingredients.
Ingredients
Scale
Vegetables & Protein
- 3 large russet potatoes (peeled and cubed)
- 2 cups cooked chicken breast (diced)
- 2 cups fresh broccoli florets
Sauce & Dairy
- 1 cup sour cream or Greek yogurt
- 1/2 cup milk (any type)
- 2 cups shredded cheddar cheese (divided)
Seasonings & Toppings
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and black pepper, to taste
- 1/2 cup breadcrumbs
- 2 tbsp melted butter
Instructions
- Preheat the Oven: Set the oven to 375°F (190°C) and grease a 9×13-inch baking dish thoroughly to prevent sticking and ensure easy cleanup.
- Cook the Potatoes: Place the peeled and cubed potatoes in a pot of salted boiling water. Cook for about 10 minutes until they are tender but not falling apart. Drain and set aside.
- Blanch the Broccoli: Using the same pot, bring fresh water to a boil. Add the broccoli florets and blanch them for 3 minutes to soften slightly and preserve their vibrant green color. Drain and set aside.
- Prepare the Sauce: In a large mixing bowl, combine the sour cream (or Greek yogurt), milk, 1 cup of shredded cheddar cheese, garlic powder, onion powder, salt, and black pepper. Mix until smooth and well blended.
- Combine Ingredients: Add the cooked potatoes, diced chicken, and blanched broccoli into the sauce mixture. Gently fold everything together to ensure all pieces are coated evenly with the creamy sauce.
- Transfer to Baking Dish: Pour the combined mixture into the greased 9×13-inch baking dish, spreading it out evenly.
- Add the Topping: In a small bowl, mix the breadcrumbs with the melted butter until evenly combined. Sprinkle half of the remaining 1 cup of shredded cheddar cheese over the casserole, followed by the breadcrumb mixture.
- Add Remaining Cheese: Sprinkle the rest of the shredded cheddar cheese evenly on top over the breadcrumb mixture to create a rich, cheesy crust.
- Bake: Place the casserole in the preheated oven and bake for 20-25 minutes until the topping is golden brown and bubbly, and the casserole is heated through.
- Serve: Remove from the oven and let it cool for 5 minutes before serving to allow the casserole to set. Enjoy your delicious baked potato chicken and broccoli casserole!
Notes
- For a lighter option, use Greek yogurt instead of sour cream.
- You can substitute milk with any dairy-free alternative like almond or oat milk.
- Ensure potatoes are not overcooked to maintain some texture.
- Breadcrumbs can be replaced with crushed crackers or panko for extra crunch.
- Leftover casserole can be refrigerated for up to 3 days and reheated.
