Description

This Baked Potato Chicken and Broccoli Casserole is a comforting, wholesome dish perfect for a family meal. Made with tender boiled potatoes, cooked chicken breast, fresh broccoli, and a creamy cheese sauce, it’s topped with crispy breadcrumbs and baked to golden perfection. The casserole combines protein, vegetables, and dairy into one satisfying, flavorful dish.

Ingredients

Scale

Vegetables and Protein

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

Sauce and Seasonings

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

Topping

1/2 cup breadcrumbs
2 tbsp melted butter

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Instructions

Preheat the Oven: Set the oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking and ensure easy serving.
Cook the Potatoes: Boil the peeled and cubed russet potatoes in salted water for about 10 minutes until they are tender but not falling apart. Drain well and set aside.
Blanch the Broccoli: Using the same pot, bring fresh water to a boil and blanch the broccoli florets for 3 minutes to soften slightly while retaining their vibrant 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. Whisk until you have a smooth, creamy sauce.
Combine Ingredients: Gently fold the cooked potatoes, diced chicken, and blanched broccoli into the sauce, coating everything evenly without breaking up the potatoes too much.
Transfer to Baking Dish: Pour the mixture into the prepared greased 9×13-inch baking dish and spread it out evenly.
Add the Topping: In a small bowl, mix the breadcrumbs with the melted butter until combined. Sprinkle this mixture evenly over the casserole, then sprinkle the remaining 1 cup of shredded cheddar cheese on top for a deliciously cheesy crust.
Bake: Place the casserole in the preheated oven and bake for 20-25 minutes until the top is golden brown, bubbly, and crisp.
Serve: Allow the casserole to cool for about 5 minutes before serving to let it set slightly for easier portioning and better flavor.

Notes

You can substitute Greek yogurt for sour cream for a healthier, tangier option.
Add more garlic or onion powder to taste if desired.
For extra crunch, sprinkle some chopped fresh herbs or crushed nuts on top before baking.
This casserole stores well and can be refrigerated for up to 3 days or frozen for up to 1 month.
Ensure potatoes are cooked until just tender to avoid a mushy casserole.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Casserole
Method: Baking
Cuisine: American