Description: This Baked Potato Chicken and Broccoli Casserole is a hearty and comforting dish that combines tender chicken, creamy baked potatoes, and nutrient-packed broccoli, all baked together in a cheesy, flavorful sauce. It’s the perfect one-pan meal for busy weeknights, and it can be easily customized to suit your family’s tastes. With a crispy topping and creamy interior, this casserole is sure to become a family favorite.
Origin: Casseroles are a popular comfort food in many cultures, known for their ease and ability to be made in one dish. This particular casserole draws inspiration from classic baked potato dishes, adding chicken and broccoli to create a filling, well-rounded meal.
Ingredients (for 6 servings):
For the Casserole:
- 3 cups cooked chicken, shredded or cubed (about 2 chicken breasts)
- 4 large russet potatoes, peeled, boiled, and mashed
- 2 cups broccoli florets, steamed until tender
- 1 cup shredded sharp cheddar cheese
- ½ cup sour cream
- ½ cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- ½ teaspoon paprika (optional, for a little heat and color)
For the Topping:
- 1 cup shredded cheddar cheese
- ½ cup breadcrumbs (panko or regular)
- 2 tablespoons butter, melted
- Fresh parsley (optional, for garnish)
Instructions:
- Preheat the oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish or lightly coat with cooking spray.
- Prepare the potatoes: Boil the peeled russet potatoes in salted water until fork-tender, about 15-20 minutes. Drain and mash the potatoes with a potato masher or hand mixer. Stir in the milk, sour cream, garlic powder, onion powder, and salt and pepper to taste. Set aside.
- Cook the chicken: If you haven’t already cooked the chicken, grill, bake, or sauté it until fully cooked and no longer pink in the center. Once cooled, shred or cube the chicken into bite-sized pieces.
- Assemble the casserole: In a large bowl, combine the mashed potatoes, chicken, steamed broccoli, shredded cheddar cheese, and a bit of salt and pepper. Stir until everything is well combined.
- Transfer to the baking dish: Spread the mixture evenly into the prepared baking dish.
- Make the topping: In a small bowl, mix together the shredded cheddar cheese, breadcrumbs, and melted butter. Sprinkle this mixture evenly over the top of the casserole.
- Bake the casserole: Place the casserole in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and the top is golden brown.
- Serve: Once the casserole is done, remove it from the oven and let it sit for a few minutes to cool slightly. Garnish with fresh parsley if desired.
- Enjoy: Slice into squares and serve with your favorite side salad or extra steamed vegetables.
Tips for Success:
- Make ahead: This casserole can be assembled a day ahead and stored in the refrigerator until ready to bake. Just add an extra 10 minutes to the baking time if you bake it cold from the fridge.
- Add extra flavor: For added flavor, you can sprinkle a bit of grated Parmesan cheese or drizzle ranch dressing over the top before serving.
- Customizations: Feel free to use other vegetables like bell peppers, spinach, or mushrooms for a different variation. You can also use a different cheese if you prefer.
Recommendations:
- This casserole pairs wonderfully with a crisp green salad or a side of garlic bread for extra comfort.
- For a lighter version, you can swap out sour cream for Greek yogurt or use a reduced-fat cheese option.
Nutrition (per serving, approximate):
- Calories: 400-450
- Protein: 30g
- Carbohydrates: 45g
- Fat: 20g
- Fiber: 4g
- Sugar: 5g
- Sodium: 550mg
This Baked Potato Chicken and Broccoli Casserole is a filling, comforting, and family-friendly dish that combines the best of baked potatoes, chicken, and vegetables into one easy and delicious meal. Perfect for any occasion!
