Description
This Baked Potato Chicken and Broccoli Casserole is creamy, cheesy, and packed with flavor. A perfect, easy, and hearty family dinner!
Ingredients
Scale
Main Ingredients:
- 2 large russet potatoes, peeled and diced
- 2 cups cooked chicken, shredded or cubed
- 2 cups broccoli florets, chopped
- 1 cup cheddar cheese, shredded
- 1/2 cup mozzarella cheese, shredded (optional)
- 2 cloves garlic, minced
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Creamy Sauce:
- 1 cup sour cream (or Greek yogurt for a lighter option)
- 1/2 cup heavy cream (or milk)
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
For Topping:
- 1/4 cup Parmesan cheese, grated
- 1/2 cup panko breadcrumbs (for a crispy topping)
- 1 tablespoon olive oil or melted butter
Instructions
- Preheat Oven – Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Prepare the Potatoes – Peel and dice the potatoes into small cubes. Boil them for 8-10 minutes until slightly tender. Drain and set aside.
- Cook the Broccoli – Steam or blanch the broccoli for 2-3 minutes until slightly softened. Drain and set aside.
- Make the Creamy Sauce – Melt butter in a saucepan over medium heat, whisk in flour, then slowly pour in heavy cream while stirring. Add sour cream, garlic powder, onion powder, salt, and pepper, and mix well.
- Assemble the Casserole – Layer the potatoes, chicken, and broccoli in the baking dish. Pour the creamy sauce over the top, then sprinkle with cheddar and mozzarella cheese.
- Add the Crispy Topping – Mix panko breadcrumbs, Parmesan cheese, and olive oil (or melted butter) in a small bowl, then sprinkle over the casserole.
- Bake – Bake for 25-30 minutes, until the cheese is melted and bubbly, and the topping is golden brown.
- Serve – Let it rest for 5 minutes before serving. Garnish with fresh parsley if desired
Notes
- Use fresh lemons for the best flavor—bottled juice won’t taste as fresh.
- Marinate longer for deeper flavor (up to 24 hours in the fridge).
- For extra crispiness, sear the chicken in a hot cast-iron skillet before baking.
- Pair with Greek sides like tzatziki, roasted potatoes, or a fresh Greek salad.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30minutes