Description
A comforting, hearty casserole featuring tender potatoes, shredded chicken, and broccoli, all baked in a creamy cheese sauce for a satisfying meal.
Ingredients
Scale
- 4 medium russet potatoes, diced
- 2 cups cooked chicken, shredded
- 2 cups broccoli florets
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup milk
- 2 tablespoons butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/4 cup chopped bacon (optional)
- 2 green onions, sliced for garnish
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Boil the diced potatoes in salted water for 8-10 minutes, or until just tender. Drain and set aside.
- In a large bowl, mix together the cooked chicken, broccoli, shredded cheddar cheese, sour cream, milk, melted butter, garlic powder, onion powder, salt, and pepper.
- Add the boiled potatoes to the mixture and gently toss to combine.
- Transfer the mixture to the prepared baking dish, spreading it out evenly. Top with extra shredded cheese and chopped bacon, if desired.
- Bake for 25-30 minutes, or until the cheese is bubbly and golden.
- Garnish with sliced green onions before serving.
Notes
This casserole can be made ahead of time and baked just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes