Ingredients
- 3 large russet potatoes (peeled and cubed)
- 2 cups cooked chicken breast (diced)
- 2 cups fresh broccoli florets
- 1 cup sour cream or Greek yogurt
- 1/2 cup milk (any type)
- 2 cups shredded cheddar cheese (divided)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and black pepper, to taste
- 1/2 cup breadcrumbs
- 2 tbsp melted butter
Instructions
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Preheat the Oven:
- Set the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
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Cook the Potatoes:
- Boil the cubed potatoes in salted water for about 10 minutes, until tender. Drain and set aside.
-
Blanch the Broccoli:
- In the same pot, bring fresh water to a boil and blanch the broccoli florets for 3 minutes. Drain and set aside.
-
Prepare the Sauce:
- In a large bowl, mix together sour cream (or Greek yogurt), milk, 1 cup of shredded cheddar cheese, garlic powder, onion powder, salt, and pepper until smooth.
-
Combine Ingredients:
- Add the cooked potatoes, diced chicken, and blanched broccoli to the sauce. Stir gently to coat everything evenly.
- Transfer the mixture to the greased baking dish.
-
Add the Topping:
- In a small bowl, mix breadcrumbs with melted butter.
- Sprinkle the remaining 1 cup of cheddar cheese over the casserole, followed by the breadcrumb mixture.
-
Bake:
- Bake in the preheated oven for 20-25 minutes, until the top is golden brown and bubbly.
-
Serve:
- Let the casserole cool for 5 minutes before serving. Enjoy!
Notes
- Use mozzarella or pepper jack cheese for a different flavor.
- Swap the chicken for turkey for variety.
- For a gluten-free version, use gluten-free breadcrumbs or omit them.
- Add red pepper flakes or hot sauce for a spicy kick.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner, Casserole, Comfort Food
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
