Description
A creamy, comforting baked potato chicken and broccoli casserole made with cheddar cheese, sour cream, and simple pantry ingredients. Perfect for easy family dinners.
Ingredients
Scale
- 4 medium russet potatoes, peeled and diced
- 2 cups cooked chicken breast, diced or shredded
- 2 cups broccoli florets (fresh or frozen)
- 2 tablespoons butter
- 2 cloves garlic, minced
- 2 cups milk
- 2 tablespoons all-purpose flour
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 cup cooked bacon, crumbled (optional)
- 2 tablespoons chopped green onions (optional)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
- Boil diced potatoes in salted water for 8–10 minutes until just fork-tender. Drain.
- Blanch broccoli in boiling water for 2 minutes, then drain well.
- Melt butter in a saucepan over medium heat. Add garlic and sauté for 30 seconds.
- Whisk in flour and cook for 1 minute. Slowly add milk, whisking until thickened.
- Stir in sour cream, salt, pepper, paprika, and thyme.
- Remove from heat and mix in 1½ cups cheddar cheese and Parmesan until melted.
- Combine potatoes, chicken, broccoli, and sauce in a large bowl.
- Transfer to baking dish, top with remaining cheese and bacon if using.
- Bake uncovered for 25–30 minutes until bubbly and golden.
- Garnish with green onions before serving.
Notes
- Do not overcook the potatoes to avoid a mushy texture.
- Freshly shredded cheese melts more smoothly.
- Rotisserie chicken works well as a time-saving option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes