Description
This hearty Baked Potato Chicken and Broccoli Casserole combines tender chicken breasts, fresh broccoli florets, and hearty potatoes smothered in a creamy garlic-infused sauce, all topped with melted cheddar cheese. Baked to golden perfection, this comforting casserole is perfect for a satisfying family meal.
Ingredients
Scale
Protein & Vegetables
- 2 large chicken breasts
- 1 head of broccoli
- 4 large potatoes
Dairy & Sauce
- 1 cup shredded cheddar cheese
- 1 cup milk
- 1/2 cup sour cream
- 2 tablespoons butter
Seasonings & Thickener
- 2 tablespoons flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it is ready for baking the casserole later.
- Prepare Potatoes: Wash, peel, and cut the potatoes into 1-inch cubes to allow even cooking and layering in the casserole.
- Prepare Broccoli: Cut the broccoli head into small florets for easy incorporation into the dish.
- Blanch Broccoli: Boil the broccoli florets in water for 3 to 4 minutes until slightly tender, then drain and set aside to prevent overcooking during baking.
- Cook Chicken: In a large skillet over medium heat, cook the chicken breasts until they are no longer pink inside. Remove from heat, allow to cool, then chop into bite-sized pieces.
- Make Roux: In the same skillet, melt butter over medium heat, then whisk in flour continuously for about 1 minute to form a roux which will thicken the sauce.
- Prepare Sauce: Gradually add milk while whisking until the mixture thickens into a creamy sauce. Season with garlic powder, onion powder, salt, and pepper.
- Add Sour Cream: Remove the skillet from heat and whisk in the sour cream until the sauce is smooth and well combined.
- Layer in Baking Dish: Grease a baking dish and layer half of the potatoes, broccoli, and chicken, then pour half the sauce evenly over the layers.
- Repeat Layers: Add the remaining potatoes, broccoli, chicken, and pour over the remaining sauce to evenly distribute all ingredients.
- Bake Covered: Cover the dish with aluminum foil and bake in the preheated oven for 1 hour to allow the ingredients to cook through and flavors to meld.
- Add Cheese and Finish Baking: Remove the foil, sprinkle shredded cheddar cheese over the top, and bake uncovered for an additional 15 to 20 minutes until the cheese is melted, bubbly, and slightly golden.
- Cool and Serve: Let the casserole cool for a few minutes after baking before serving to allow it to set and be easier to portion.
Notes
- Boiling the broccoli before baking prevents it from getting too soft or mushy in the casserole.
- Allow the chicken to cool before chopping to avoid shredding and ensure even pieces.
- You can substitute milk with a milk alternative for a lactose-free version.
- Feel free to add other vegetables like mushrooms or bell peppers for extra flavor.
- Covering the casserole with foil during baking helps retain moisture so ingredients cook evenly.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain texture.
