Baked Potato Chicken And Broccoli Casserole
A hearty, feel-good casserole packed with baked potatoes, tender chicken, and broccoli in a creamy cheddar sauce. Comforting, simple, and perfect for busy weeknights or make-ahead meals.
Ingredients
- 2 cups cooked chicken shredded or diced
- 2 cups broccoli florets fresh or frozen
- 4 medium baked potatoes peeled and cubed
- 1 cup sour cream
- 1 cup shredded cheddar cheese plus more for topping
- ½ cup milk
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- ½ cup breadcrumbs optional, for topping
- 2 tbsp olive oil for breadcrumbs, if using
Instructions
- Set your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
- Prep the Broccoli. If using fresh broccoli, steam it for 3–4 minutes until slightly soft. If using frozen broccoli, thaw it and squeeze out any extra water.
- In a large bowl, mix together the chicken, baked potato cubes, broccoli, sour cream, cheese, milk, and seasonings. Stir well.
- Spoon the mixture into your baking dish. Spread it out evenly.
- If using breadcrumbs, mix them with a little olive oil. Sprinkle over the casserole with some extra cheese on top.
- Bake for 25–30 minutes, or until the top is golden and bubbly.
- Let it cool for 5–10 minutes before serving so it firms up a bit.