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Creamy baked potato chicken and broccoli casserole dish

Baked Potato Chicken and Broccoli Casserole

A comforting dish that combines hearty ingredients into a delicious one-pan meal, perfect for busy weeknights and a great way to sneak in some veggies.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 medium potatoes, peeled and diced
  • 2 cups cooked chicken, shredded Use leftover rotisserie chicken to save time.
  • 2 cups broccoli florets Fresh or frozen, thawed and drained if frozen.
  • 1 cup sour cream Can substitute with Greek yogurt for a healthier version.
  • 1 cup cheddar cheese, shredded Can substitute with mozzarella or gouda.
  • 1 cup chicken broth
  • 1 teaspoon garlic powder
  • to taste Salt and pepper
  • 1 teaspoon onion powder
  • ½ teaspoon paprika Optional for flavor.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large pot, boil the diced potatoes until tender, about 10-15 minutes. Drain and set aside.
  3. In a mixing bowl, combine the cooked chicken, broccoli, sour cream, chicken broth, garlic powder, onion powder, paprika, salt, and pepper. Stir in the cooked potatoes.
  4. Transfer the mixture to a greased 9×13 inch baking dish.
  5. Sprinkle the shredded cheddar cheese on top of the casserole.
Baking
  1. Bake in the preheated oven for 25-30 minutes or until the cheese is bubbly and slightly golden.
  2. Let it cool for a few minutes before serving.

Notes

Serve warm straight from the oven. Pairs well with a simple green salad or crusty bread. Garnish with extra cheese or fresh herbs for added flavor. Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for longer storage.