Name: Baked Potato Chicken and Broccoli Casserole
Prep time: 15 min
Cook time: 85 min
Total time: 100 min
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)

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Baked Potato Chicken and Broccoli Casserole

This Baked Potato Chicken and Broccoli Casserole is a comforting, cheesy dish loaded with tender potatoes, juicy chicken, and fresh broccoli. Perfect for a family dinner or meal prep!

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Prep Time 15

Cook Time 1 25

Total Time 1 40

Course Main Course

Cuisine American

Servings servings

Calories 450 kcal

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!

Notes

For a crispy topping, add 1/2 cup of panko breadcrumbs mixed with melted butter before baking. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 450kcal

Keyword Baked Potato Casserole, Cheesy Chicken and Broccoli, Chicken Casserole, Comfort Food, Easy Dinner Recipe

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