Description
Creamy “baked potato chicken and broccoli casserole” brings comfort and warmth to dinner tables across kitchens. Hearty layers of tender chicken, crisp broccoli, and cheesy potato goodness promise you a satisfying meal that feels like a delicious culinary hug.
Ingredients
Scale
Protein:
- 2 cups shredded chicken
- 1 cup chopped broccoli florets
Potato Base:
- 4 medium potatoes, diced
- 1 cup sour cream
- 1/2 cup milk
- 2 eggs
Seasoning and Topping:
- 1 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup breadcrumbs
- 2 tbsp olive oil
Instructions
- Preheat the oven to 375°F and grease a 9×13 inch baking dish to ensure smooth casserole release.
- Boil the diced potatoes in salted water for 8-10 minutes until tender but not mushy, then drain and set aside.
- Whisk together sour cream, milk, eggs, minced garlic, salt, and black pepper in a large mixing bowl until smooth and well-combined.
- Fold the cooked potatoes, shredded chicken, and chopped broccoli florets into the creamy mixture, ensuring even distribution of ingredients.
- Transfer the mixture to the prepared baking dish, spreading it evenly with a spatula.
- Sprinkle shredded cheddar cheese across the top of the casserole, creating a uniform layer.
- In a small bowl, mix breadcrumbs with olive oil until the crumbs are lightly coated and clump together.
- Scatter the olive oil-coated breadcrumbs over the cheese layer, providing a crispy golden topping.
- Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbling and the top is golden brown.
- Remove from the oven and let rest for 5 minutes to allow the casserole to set.
- Garnish with chopped green onions before serving for a fresh, vibrant finish.
Notes
- Swap boiled potatoes with sweet potatoes for a nutrient-rich, lower-glycemic alternative that adds beautiful orange color and extra vitamins.
- Replace whole milk with unsweetened almond milk to create a lighter, dairy-free version suitable for lactose-intolerant individuals.
- Enhance protein content by adding quinoa or Greek yogurt, making the casserole more filling and nutritionally balanced for athletes or fitness enthusiasts.
- Toast breadcrumbs separately before adding to create an extra crunchy, deeply golden topping that provides more complex texture and richer flavor profile.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 445
- Sugar: 3 g
- Sodium: 540 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 100 mg