Description
This comforting casserole combines tender chicken, fluffy baked potatoes, and nutritious broccoli, all smothered in a creamy, cheesy sauce. Perfect for a hearty family dinner, it’s a one-dish meal that’s easy to make and incredibly satisfying!
Ingredients
Units
Scale
- 2 lbs russet potatoes, peeled and cubed
- 2 cups cooked chicken breast, shredded or cubed
- 2 cups broccoli florets, steamed
- 1 1/2 cups shredded cheddar cheese
- 1 cup sour cream or Greek yogurt
- 1/2 cup milk
- 2 tbsp unsalted butter
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt and black pepper to taste
- 1/2 cup cooked, crumbled bacon (optional)
- 2 tbsp chopped fresh parsley (for garnish)
Instructions
- Preheat Oven:
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with nonstick spray or butter. - Cook the Potatoes:
Place the cubed potatoes in a pot of salted water. Bring to a boil and cook until just fork-tender, about 10 minutes. Drain and set aside. - Make the Sauce:
In a large bowl, whisk together sour cream, milk, melted butter, garlic powder, onion powder, salt, and pepper. - Combine Ingredients:
Add the cooked potatoes, chicken, broccoli, and half of the shredded cheddar cheese to the bowl with the sauce. Stir gently to combine. - Assemble the Casserole:
Transfer the mixture to the prepared baking dish. Top with the remaining cheddar cheese and crumbled bacon, if using. - Bake:
Bake in the preheated oven for 20–25 minutes, or until the cheese is melted and bubbly. - Serve:
Remove from the oven and let cool for 5 minutes. Garnish with chopped parsley before serving.
Notes
- For a lighter option, use low-fat sour cream and cheese.
- Add a pinch of paprika or cayenne pepper for a spicy kick.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 80mg