Baked Potato Chicken and Broccoli Casserole
Ingredients:
3 large russet potatoes, peeled and cubed
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
Salt and pepper, to taste
2 cups cooked chicken, shredded or cubed (rotisserie works well)
2 cups broccoli florets, steamed or blanched
1 cup shredded cheddar cheese
½ cup shredded mozzarella cheese
1 cup sour cream
½ cup milk (or cream for a richer sauce)
½ teaspoon Italian seasoning
¼ cup grated Parmesan cheese (optional, for extra flavor)
Chopped parsley or green onions, for garnish (optional)
Instructions:
Step 1: Preheat Oven and Roast Potatoes
Preheat your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish.
In a large bowl, toss the cubed potatoes with olive oil, garlic powder, onion powder, paprika, salt, and pepper.
Spread the seasoned potatoes on a baking sheet in a single layer. Roast for 20-25 minutes, or until they are golden and crispy on the outside but tender inside. Set aside.
Step 2: Prepare the Sauce
In a mixing bowl, combine the sour cream, milk, Italian seasoning, salt, and pepper. Stir until smooth and well mixed.
Add the shredded cheddar and mozzarella cheese to the mixture and stir to combine.
Step 3: Assemble the Casserole
In the prepared baking dish, layer the roasted potatoes, followed by the cooked chicken and broccoli florets.
Pour the sour cream and cheese mixture evenly over the top.
If using, sprinkle the Parmesan cheese over the casserole for an extra cheesy top.
Step 4: Bake
Bake the casserole in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and golden on top.
If you prefer a crispy top, broil for the last 2-3 minutes, watching carefully to avoid burning.
Step 5: Serve
Let the casserole cool for a few minutes before serving.
Garnish with chopped parsley or green onions, if desired.