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There’s something truly comforting about a warm, hearty casserole, and this Baked Potato Chicken and Broccoli Casserole is the epitome of comfort food. Combining the classic flavors of baked potatoes, tender chicken, and fresh broccoli, all smothered in a creamy cheese sauce, this dish is a guaranteed crowd-pleaser. Growing up, casseroles were a staple in my family, especially during colder months. The aroma that would fill the house as they baked was simply irresistible. This recipe not only brings back those fond memories but also adds a modern twist that elevates the humble casserole to a new level of deliciousness.
Ingredients
4 large russet potatoes, washed and scrubbed
2 cups cooked chicken, diced or shredded
2 cups broccoli florets, blanched
1 1/2 cups shredded cheddar cheese
1 cup sour cream
1/2 cup milk
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cloves garlic, minced
Salt and pepper, to taste
Chopped fresh chives or green onions, for garnish (optional)
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat the Oven: Preheat your oven to 375°F (190°C). This ensures that your oven reaches the right temperature by the time you’re ready to bake the casserole.
Grease the Baking Dish: Grease a 9×13-inch baking dish with butter or non-stick cooking spray. This prevents the casserole from sticking to the dish and makes cleanup easier.
Step 2: Bake the Potatoes
Bake the Potatoes: Place the washed and scrubbed potatoes directly on the oven rack. Bake for 45-60 minutes, or until the potatoes are tender when pierced with a fork. The baking time may vary depending on the size of the potatoes, so check them periodically. Once done, remove the potatoes from the oven and let them cool slightly.
Step 3: Prepare the Cheese Sauce
Melt the Butter: In a saucepan over medium heat, melt 2 tablespoons of unsalted butter. The melted butter forms the base of the cheese sauce.
Cook the Garlic: Add the minced garlic to the melted butter and cook for 1 minute until fragrant. Be careful not to burn the garlic as it can turn bitter.
Make the Roux: Stir in 2 tablespoons of all-purpose flour to the garlic and butter mixture. Cook for an additional minute, stirring constantly, to create a roux. This helps thicken the sauce.
Add Milk: Gradually whisk in 1/2 cup of milk, stirring continuously until the mixture is smooth and thickened. This process ensures that there are no lumps in the sauce.
Add Cheese and Sour Cream: Remove the saucepan from the heat. Stir in 1 cup of shredded cheddar cheese and 1 cup of sour cream until the cheese is melted and the mixture is well combined. Season with salt and pepper to taste.
Step 4: Assemble the Casserole
Prepare the Potato Shells: Slice the baked potatoes in half lengthwise and scoop out the flesh, leaving a thin layer of potato in the skin to form a shell. Place the potato shells in the prepared baking dish.
Mix the Filling: Dice the scooped-out potato flesh and place it in a large mixing bowl. Add 2 cups of cooked chicken, 2 cups of blanched broccoli florets, and the prepared cheese sauce. Gently toss until all ingredients are well combined.
Step 5: Fill the Potato Shells
Fill the Shells: Spoon the chicken, broccoli, and cheese mixture into the potato shells, dividing the filling evenly among them. This ensures that each potato shell is generously filled.
Top with Cheese: Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top of each filled potato shell. This adds a deliciously cheesy crust to the casserole.
Step 6: Bake the Casserole
Bake: Transfer the baking dish to the preheated oven. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the filling is heated through. The casserole should be golden brown on top.
Cool and Garnish: Remove the casserole from the oven and let it cool for a few minutes before serving. Garnish with chopped fresh chives or green onions, if desired. This adds a pop of color and a fresh flavor to the dish.
Variations and Substitutions
Protein Alternatives: If you prefer, you can substitute the chicken with cooked turkey or ham. For a vegetarian option, use chickpeas or tofu.
Cheese Variations: Feel free to experiment with different types of cheese such as mozzarella, Monterey Jack, or Gruyère for a unique flavor profile.
Additional Vegetables: Add more vegetables like bell peppers, spinach, or peas to increase the nutritional value and add more color to the casserole.
Dairy-Free Option: Use dairy-free cheese and sour cream, and substitute the milk with almond milk or any other plant-based milk.
Conclusion
This Baked Potato Chicken and Broccoli Casserole is a versatile and hearty dish that brings together the best of comfort food in a single, satisfying meal. The combination of tender potatoes, savory chicken, fresh broccoli, and creamy cheese sauce is simply irresistible. It’s perfect for a family dinner, a potluck, or even meal prep for the week.
The beauty of this recipe lies in its adaptability. You can easily customize it to suit different tastes and dietary needs, making it a go-to recipe for any occasion. Plus, the steps are straightforward and easy to follow, ensuring a successful outcome even for novice cooks.
In summary, this casserole is not just a meal; it’s an experience that brings warmth and comfort to your table. The delicious flavors and textures come together to create a dish that everyone will love. So, gather your ingredients, follow these simple steps, and enjoy a hearty and delicious Baked Potato Chicken and Broccoli Casserole with your loved ones.
Baked Potato Chicken and Broccoli Casserole
Ingredients
- 4 large russet potatoes washed and scrubbed
- 2 cups cooked chicken diced or shredded
- 2 cups broccoli florets blanched
- 1 1/2 cups cheddar cheese shredded
- 1 cup sour cream
- 1/2 cup milk
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cloves garlic minced
- Salt and pepper to taste
- Chopped fresh chives or green onions optional, for garnish
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter or non-stick spray.
- Place the washed and scrubbed potatoes directly on the oven rack and bake for 45-60 minutes, or until tender. Let them cool slightly.
- In a saucepan over medium heat, melt the butter and cook the garlic for 1 minute. Stir in the flour and cook for another minute, stirring constantly.
- Gradually whisk in the milk, stirring continuously until smooth and thickened. Remove from heat and stir in 1 cup of shredded cheddar cheese and sour cream. Season with salt and pepper to taste.
- Slice the baked potatoes in half lengthwise and scoop out the flesh, leaving a thin layer in the skins. Place the potato shells in the prepared baking dish.
- Dice the scooped-out potato flesh and combine it with the cooked chicken, blanched broccoli, and cheese sauce. Stir until well combined.
- Spoon the chicken, broccoli, and cheese mixture into the potato shells, dividing evenly. Sprinkle the remaining shredded cheddar cheese on top.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly. The top should be golden brown.
- Let the casserole cool slightly before serving. Garnish with fresh chives or green onions if desired. Enjoy warm!
