Baked Potato Chicken and Broccoli Casserole
Ingredients:
2 large baked potatoes, peeled and diced (or 4-5 small potatoes)
2 cups cooked chicken, shredded or diced
2 cups fresh broccoli florets (or 1 1/2 cups frozen)
1 cup shredded cheddar cheese
1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup milk
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
Salt and black pepper, to taste
1/2 cup breadcrumbs (optional, for topping)
2 tablespoons butter, melted (optional, for topping)
Directions:
Prepare the Ingredients:
Preheat your oven to 375°F (190°C).
If using fresh broccoli, steam or blanch the florets until tender but still crisp, about 2-3 minutes. If using frozen, thaw and drain well.
Dice the baked potatoes into bite-sized pieces.
Mix the Casserole:
In a large bowl, combine the shredded chicken, diced potatoes, and broccoli.
In a separate bowl, mix together the sour cream, mayonnaise, milk, garlic powder, onion powder, dried thyme, salt, and pepper until well combined.
Pour the sour cream mixture over the chicken, potato, and broccoli mixture. Stir until everything is evenly coated.
Assemble the Casserole:
Transfer the mixture into a greased 9×13-inch baking dish.
Sprinkle the shredded cheddar cheese evenly over the top.
Prepare the Topping (Optional):
In a small bowl, mix the breadcrumbs with the melted butter.
Sprinkle the breadcrumb mixture over the cheese layer for a crunchy topping.
Bake the Casserole:
Bake in the preheated oven for 25-30 minutes, or until the casserole is hot and bubbly, and the cheese is melted and golden brown.
If using the breadcrumb topping, bake for an additional 5 minutes or until the breadcrumbs are crispy.
Serve:
Allow the casserole to cool for a few minutes before serving.
Garnish with additional fresh herbs if desired, such as parsley or chives.
Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Kcal: Approx. 350-400 per serving | Servings: 6