Description
A delicious and easy-to-make casserole featuring baked potatoes, chicken, and broccoli, perfect for a comforting meal.
Ingredients
- 3 cups cooked, shredded chicken
- 2 cups broccoli florets (fresh or frozen)
- 4 medium-sized russet potatoes, peeled and diced
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1 cup breadcrumbs (optional, for topping)
- 2 tablespoons olive oil (if using breadcrumbs)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large pot, boil the diced potatoes in salted water until tender, about 15 minutes. Drain and set aside.
- In a large mixing bowl, combine the cooked chicken, broccoli, sour cream, milk, garlic powder, onion powder, salt, black pepper, and paprika. Mix well.
- Add the cooked potatoes to the chicken and broccoli mixture, gently folding until everything is evenly combined.
- Transfer the mixture into a greased 9×13 inch baking dish.
- If using breadcrumbs, mix them with olive oil in a small bowl, then sprinkle evenly over the casserole.
- Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.
- Allow to cool for a few minutes before serving.
Notes
- For a creamier texture, add an additional 1/2 cup of sour cream or cream cheese to the mixture.
- Substitute the broccoli with other vegetables like spinach or mixed bell peppers for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg