Description
A hearty, creamy casserole blending tender chicken, potatoes, broccoli, and melted cheese for a comforting one‑dish meal.
Ingredients
- 3 pounds potatoes, cut into 1‑inch chunks
- 4 tablespoons butter (room temperature)
- 1 cup sour cream
- ½–1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder (or granulated garlic)
- ½ teaspoon paprika (optional)
- 2–3 cups cooked chicken, chopped into bite‑sized pieces
- 2–3 cups broccoli florets (fresh or lightly steamed)
- 4 slices bacon, cooked and crumbled (optional)
- 2 cups shredded cheese (cheddar, Monterey Jack, or blend), divided
Instructions
- Preheat oven to 350 °F (175 °C). Grease a baking dish (10‑inch square or similar) with butter or cooking spray.
- Place potato chunks in a large pot, cover with water, bring to a boil and cook until fork‑tender (about 10–15 minutes). Drain well.
- While potatoes cook, steam or roast the broccoli until just tender, then drain any excess moisture.
- Cook bacon until crisp (if using), then crumble and set aside.
- Return the drained potatoes to the pot, mash lightly. Stir in butter, sour cream, salt, pepper, garlic, and paprika until creamy.
- Add the cooked chicken, broccoli, and **½** of the shredded cheese (reserving the other half for topping). Mix until well combined.
- Transfer mixture into the prepared baking dish, smooth the top, then sprinkle with the remaining cheese (and bacon crumbles if using).
- Bake for 20–25 minutes (or up to 30 minutes) until cheese is melted, bubbling, and the casserole is heated through.
- Let rest 5–10 minutes before serving to allow it to set slightly.
Notes
- You can use leftover or rotisserie chicken to simplify preparation.
- If potatoes are cut small enough, you may skip pre‑cooking and just bake longer — but pre‑boiling ensures tender texture. (Many versions cook potatoes first.)
- Use fresh broccoli or blanch frozen broccoli to avoid excess water in the casserole.
- Feel free to substitute Greek yogurt for sour cream (in part or full) to reduce fat.
- Leftovers store in the fridge up to 3‑4 days; reheat in oven or microwave until warmed through.
- You may freeze the unbaked assembled casserole for up to 3 months; thaw overnight before baking, and potentially add a few extra minutes baking time.
Nutrition
- Serving Size: 1/8 casserole
- Calories: ≈ 450 kcal
- Sugar: ≈ 3 g
- Sodium: ≈ 500 mg
- Fat: ≈ 25 g
- Saturated Fat: ≈ 9 g
- Unsaturated Fat: ≈ 14 g
- Trans Fat: ≈ 0.2 g
- Carbohydrates: ≈ 35 g
- Fiber: ≈ 4 g
- Protein: ≈ 27 g
- Cholesterol: ≈ 90 mg
