Description
Creamy, cheesy, and loaded with tender chicken and broccoli, this chicken broccoli casserole with cheesy potatoes is the ultimate baked comfort food for busy weeknights.
Ingredients
4 large russet potatoes, peeled and cubed
2 cups cooked chicken breast, diced
1 head broccoli, cut into florets
1 cup sour cream or Greek yogurt
½ cup milk (or skim milk)
2 cups shredded cheddar cheese
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper, to taste
½ cup breadcrumbs
2 tablespoons melted butter
Instructions
Preheat oven to 375°F (190°C).
Boil cubed potatoes in salted water for about 10 minutes until tender. Drain and set aside.
Blanch broccoli florets in boiling water for 3 minutes. Drain and set aside.
In a large bowl, mix sour cream, milk, 1 cup of cheddar cheese, garlic powder, onion powder, salt, and pepper.
Gently stir in potatoes, chicken, and broccoli until evenly coated.
Transfer the mixture to a greased 9×13-inch baking dish.
In a small bowl, combine breadcrumbs and melted butter.
Sprinkle the remaining cheddar cheese over the casserole, followed by the breadcrumb mixture.
Bake for 20–25 minutes until bubbly and golden brown on top.
Let cool for 5 minutes before serving.
Notes
Swap in Greek yogurt and skim milk for a lighter version.
Use other cheeses like mozzarella, Monterey Jack, or pepper jack for variety.
For a vegetarian option, omit the chicken and add more veggies like mushrooms or bell peppers.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Casserole / Main Course
- Method: Baked
- Cuisine: American
