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Baked Potato Chicken and Broccoli Casserole Recipe

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4.2 from 27 reviews

  • Author: admin
  • Total Time: 45 minutes
  • Yield: 6 servings 1x

Description

This Baked Potato Chicken and Broccoli Casserole is a comforting and hearty dish perfect for family dinners. Combining tender boiled potatoes, juicy cooked chicken, and fresh broccoli in a creamy, cheesy sauce, this casserole is topped with a crispy breadcrumb and cheese layer, then baked to golden perfection. It’s easy to prepare and serves six, making it ideal for gatherings or meal prepping.

Ingredients

Scale

Vegetables & Protein

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

Dairy & Dairy Alternatives

  • 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

  1. Preheat the Oven: Set your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prepare for assembling the casserole.
  2. Cook the Potatoes: Boil the peeled and cubed potatoes in salted water for about 10 minutes until tender. Drain well and set aside.
  3. Blanch the Broccoli: In the same pot, bring fresh water to a boil and blanch the broccoli florets for 3 minutes to soften slightly. Drain and set aside.
  4. Prepare the Sauce: In a large mixing bowl, combine sour cream (or Greek yogurt), milk, 1 cup of shredded cheddar cheese, garlic powder, onion powder, salt, and black pepper. Stir until smooth and well blended.
  5. Combine Ingredients: Add the cooked potatoes, diced chicken, and blanched broccoli to the sauce mixture. Gently stir to coat all ingredients evenly with the creamy sauce.
  6. Transfer to Baking Dish: Pour the mixture into the prepared baking dish, spreading it out evenly.
  7. Add the Topping: In a small bowl, mix the breadcrumbs with melted butter until well combined for a crispy topping.
  8. Assemble the Casserole: Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the casserole, followed by the breadcrumb and butter mixture.
  9. Bake: Place the casserole in the oven and bake for 20-25 minutes, or until the top is golden brown and bubbly.
  10. Serve: Allow the casserole to cool for 5 minutes before serving to let it set and ensure safe eating temperature. Enjoy your delicious meal!

Notes

  • For a lower-fat version, use Greek yogurt instead of sour cream and choose reduced-fat cheese.
  • Feel free to add other vegetables such as carrots or mushrooms for more variety.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
  • Make sure not to overcook potatoes and broccoli to avoid mushy textures in the casserole.
  • Gluten-free breadcrumbs can be used to make this recipe gluten-free.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

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