Description
This Baked Potato Chicken and Broccoli Casserole is a comforting and satisfying one-dish meal. Tender potatoes, cooked chicken, and broccoli florets are combined in a creamy sauce, topped with cheddar cheese and a buttery breadcrumb topping, and baked until golden and bubbly.
Ingredients
Scale
- 4 large russet potatoes, peeled and cubed (about 1-inch cubes)
- 2 cups cooked chicken breast, diced or shredded
- 1 large head of broccoli, cut into florets
- 1 cup sour cream (or plain Greek yogurt)
- 1/2 cup milk (whole, 2%, skim, or plant-based milk)
- 2 cups shredded cheddar cheese, divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt, to taste
- Black pepper, to taste
- 1/2 cup bread crumbs (panko or regular)
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Cook Potatoes: Place the cubed potatoes in a large pot and cover with cold, salted water. Bring to a boil over high heat. Reduce heat to medium and cook for about 10 minutes, or until the potatoes are tender when pierced with a fork. Drain the potatoes well and set aside.
- Blanch Broccoli: While the potatoes are cooking, prepare the broccoli. Bring a large pot of salted water to a boil (you can reuse the same pot used for the potatoes). Add the broccoli florets and blanch for 3 minutes. Drain the broccoli immediately and rinse with cold water to stop the cooking process. Set aside.
- Make Sauce: In a large bowl, whisk together the sour cream (or Greek yogurt), milk, 1 cup of the shredded cheddar cheese, garlic powder, onion powder, salt, and pepper until smooth and well combined.
- Combine Ingredients: Add the cooked potatoes, diced (or shredded) cooked chicken, and blanched broccoli florets to the bowl with the sauce. Stir gently to coat everything evenly.
- Transfer to Baking Dish: Pour the mixture into the prepared baking dish and spread it evenly.
- Make Topping: In a small bowl, combine the bread crumbs and melted butter. Mix well until the crumbs are evenly moistened.
- Add Topping: Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the casserole. Then, sprinkle the buttered bread crumbs evenly over the cheese.
- Bake: Bake, uncovered, in the preheated oven for 20-25 minutes, or until the topping is golden brown and the casserole is heated through and bubbly.
- Cool and Serve: Let the casserole cool for about 5 minutes before serving.
Notes
- Potatoes: Russet potatoes are recommended for their texture, but you can use other types of potatoes, such as Yukon Gold or red potatoes.
- Chicken: You can use leftover cooked chicken, rotisserie chicken, or quickly poach or bake chicken breasts for this recipe.
- Broccoli: Blanching the broccoli ensures that it’s cooked through but still has a slight crispness in the casserole.
- Cheese: Cheddar cheese is a classic choice, but you can use other types of cheese, such as Monterey Jack, Colby, or a blend.
- Bread Crumbs: Panko bread crumbs will create a crispier topping, but regular bread crumbs can also be used.
- Make-Ahead: You can assemble the casserole (without the topping) ahead of time and store it, covered, in the refrigerator until ready to bake. Add the topping just before baking. You may need to add a few minutes to the baking time if baking from cold.