Description
A hearty and comforting casserole featuring tender chicken, fresh broccoli, creamy potatoes, and a golden cheesy crust. Perfect for family dinners, potlucks, or casual gatherings!
Ingredients
Scale
- 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, divided
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper, to taste
- 1/2 cup breadcrumbs
- 2 tbsp melted butter
Instructions
- Preheat the Oven: Preheat 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. Blanch the broccoli florets for 3 minutes, then 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. Stir gently to coat evenly, then transfer the mixture to a greased 9×13-inch baking dish.
- Add the Topping: In a small bowl, mix the breadcrumbs with the melted butter. Sprinkle the remaining cheddar cheese over the casserole, then top with the breadcrumb mixture.
- Bake: Bake in the preheated oven for 20–25 minutes, or until the top is golden and bubbly.
- Serve: Let the casserole cool for 5 minutes before serving.
Notes
For a vegetarian option, omit the chicken and add extra vegetables such as mushrooms, bell peppers, or carrots.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg