Recipe for Baked Potato Chicken with Broccoli Casserole

While attempting to add some flair to my typical baked potato night, I came upon this dish. When chicken and broccoli were added, it became a balanced, healthful dish that soon became a family favorite. Let's explore what makes this dish so enticing.

Why This Baked Potato Chicken and Broccoli Casserole Will Be Your Favorite

Prepare to discover your new favorite comfort food. This casserole is a pleasant and simple dinner that hits all the right notes.

Versatility: This dish works with whatever you have in the fridge, whether you're feeding finicky eaters or using up leftovers. It always turns out well whether you use other proteins, substitute vegetables, or alter the cheese.

Easy and Quick: Although it tastes like a labor of love, there isn't much preparation involved. Ideal for hectic weeknights when you want a filling meal without the hassle.

One-Pan Wonder: This cooking tool not only saves time, but it also simplifies cleanup. With little effort, everything cooks in unison to provide a harmonious blend of flavors.

Economical: Because it uses inexpensive ingredients like chicken, broccoli, and potatoes, this dish is also quite economical.

Notes on Ingredients

The mix of straightforward, healthful components and the rich, cheesy richness that unifies them all is what makes this casserole so magical.

Yukon Gold or russet potatoes are ideal in this recipe. They absorb all of the creamy sauce while baking up soft and maintaining its form.

Chicken: Provides the meal with protein. For ease, I suggest using cooked, shredded chicken. A great shortcut is rotisserie chicken, but leftover baked or grilled chicken also works well.

Broccoli: Provides a wholesome, fresh component. To ensure consistent cooking and smooth blending with the other ingredients, chop the florets into bite-sized pieces.

Creamy Sauce: A thick, velvety base is produced by combining sour cream, milk, and shredded cheddar cheese. For added taste, you can also add a small sprinkle of onion or garlic powder.

Cheese Topping: Every bite is tempting as a last sprinkle of mozzarella and cheddar melts into a bubbly, golden crust.

A 9x13-inch casserole dish, a big mixing bowl, and a sharp knife are required to bake this masterpiece.

How to Prepare This Broccoli and Baked Potato Chicken Casserole

This casserole only requires mixing, layering, and baking. Let's go over how to make this comforting dinner.

Preheat the Oven: Grease your casserole dish and preheat your oven to 375°F. This keeps things from sticking and simplifies serving.

Get the potatoes ready: Cut the potatoes into bite-sized cubes after peeling them. Spread the cubes evenly on the bottom of your dish after tossing them with a little salt and a drizzle of olive oil. To give them a head start, bake them for around 20 minutes.

Steam the Broccoli: Steam or blanch the broccoli until it's barely soft but still brilliant green while the potatoes bake. By doing this, the broccoli in the casserole stays bright and doesn't overcook.

Combine the ingredients: The cooked chicken, steamed broccoli, milk, sour cream, shredded cheddar cheese, and seasonings should all be combined in a big bowl. Stir until the creamy sauce coats everything evenly.

Put the casserole together: Spread the chicken and broccoli mixture on top of the half cooked potatoes after taking them out of the oven. For that enticing golden crust, top with more shredded cheese.

Bake: Bake the casserole for 25 to 30 minutes, or until the potatoes are fork-tender and the cheese is bubbling and melted. Before serving, let it to cool slightly.

Options for Storage

Any leftovers? No issue! This dish is a great option for meal prep because it preserves wonderfully.

Refrigerate: Store leftovers for up to three days in an airtight container. Warm up again in the oven or microwave until thoroughly heated.

Freeze: Let the casserole cool fully before securing it with aluminum foil and plastic wrap. You can keep it in the freezer for up to three months. Before reheating, let it thaw overnight in the fridge.

Reheating Advice: To avoid the cheese drying out during reheating, wrap the dish with foil for optimal results. To remelt the cheese topping, you can leave it exposed for the final few minutes.

Changes and Substitutions

You can easily modify this recipe to fit your tastes or the ingredients you have on hand.

Vegetables: Instead of using broccoli, try using peas, carrots, or cauliflower. For a vibrant mixture, you may even mix & combine.

Protein: For a vegetarian variation, use crumbled tofu, shredded pork, or cooked ground turkey in place of chicken if you're not a fan.

Lighten Up: Substitute Greek yogurt for the sour cream and low-fat cheese for a lighter version. The casserole will remain tasty and creamy.

Cheese: Try a variety of cheeses to develop distinctive flavor profiles. A interesting touch can be added with Monterey Jack, gouda, or even a little Parmesan cheese on top.

Crunch: Do you prefer more crunch? Before baking, sprinkle breadcrumbs or crumbled crackers with melted butter on top of the dish.

This Broccoli and Baked Potato Chicken Casserole will quickly become a kitchen mainstay. It's a meal you'll make again and again because of its hearty components, cheesy topping, and creamy texture. Have fun!

15 minutes is the recipe preparation time.

30 minutes is the cooking time.

45 minutes in total.

6 servings are produced.

Dinner Category: American Cuisine: Gluten-Free Method: Baking

Components:

Two big sliced russet potatoes

Two cups of cooked, diced or shredded chicken

Two cups of fresh florets of broccoli

One cup of cheddar cheese, shredded

One cup of sour cream

Half a cup of milk

Grated Parmesan cheese, ¼ cup

One teaspoon of garlic powder

One teaspoon of onion powder

Half a teaspoon of paprika

To taste, add salt and pepper.

Directions:

Grease a 9 x 13-inch baking dish and preheat the oven to 375°F (190°C).

Boil potatoes until they are just beginning to soften, 5 to 7 minutes. After draining, set away.

Put the chicken, broccoli, sour cream, milk, paprika, onion and garlic powders, salt, and pepper in a big bowl. Stir thoroughly.

In the prepared baking dish, arrange the boiling potatoes in layers.

Cover the potatoes with the chicken and broccoli mixture.

Top with grated Parmesan cheese and shredded cheddar cheese.

Cover and bake for 20 to 25 minutes, or until the cheese is bubbling and melted.

Before serving, let it cool for five minutes.

Remarks:

For convenience, you can use rotisserie chicken.

For a healthy alternative, use Greek yogurt instead of sour cream.

For added taste, add cooked bacon chunks.

Diet:

One-third of a casserole

320 calories

3g of sugar

480 milligrams of sodium