Description
This baked potato chicken and broccoli casserole recipe combines tender chicken, fresh broccoli, and creamy potatoes into a comforting and flavorful dish that's perfect for dinner.
Ingredients
- 3 large russet potatoes (cubed)
- 2 cups cooked chicken (shredded or cubed)
- 2 cups broccoli florets
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 cup milk
- 2 tbsp olive oil
- 2 cloves garlic (minced)
- 1 tsp smoked paprika
- 1/2 tsp onion powder
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Grease a 9x13-inch casserole dish.
- In a large bowl, toss cubed potatoes with olive oil, garlic, smoked paprika, onion powder, salt, and pepper. Spread evenly in the casserole dish and bake for 20 minutes.
- Blanch broccoli florets in boiling water for 3 minutes, then drain and set aside.
- In another bowl, mix sour cream, milk, and 1/2 cup of cheddar cheese.
- Remove the partially cooked potatoes from the oven. Layer cooked chicken and broccoli over the potatoes. Pour the sour cream mixture on top.
- Sprinkle the remaining 1/2 cup cheddar cheese over the casserole.
- Return to the oven and bake for an additional 20-25 minutes until bubbly and golden brown.
- Let it rest for 5 minutes before serving.
Notes
- You can substitute Greek yogurt for sour cream for a lighter option.
- Add bacon bits or green onions for extra flavor.
- Use rotisserie chicken for convenience.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 350
- Sugar: 3g
- Sodium: 480mg