Baked Potato Chicken Broccoli Casserole (Printable Version)

Tender chicken, fluffy potatoes, and broccoli in a creamy cheesy sauce

# What You'll Need:

→ Meats

01 - 2 cups cooked chicken breast, cubed or shredded

→ Vegetables

02 - 4 medium russet potatoes, peeled and diced
03 - 2 cups broccoli florets, chopped
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced

→ Dairy & Eggs

06 - 1 cup sour cream
07 - 1 cup shredded cheddar cheese (plus ½ cup for topping)
08 - ½ cup milk
09 - 2 tablespoons unsalted butter

→ Pantry & Seasonings

10 - 1 teaspoon salt
11 - ½ teaspoon black pepper
12 - ½ teaspoon paprika
13 - ½ teaspoon dried thyme

# How To Make It:

01 - Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish.
02 - In a large pot, bring salted water to a boil. Add diced potatoes and cook for 8–10 minutes, until just fork-tender. Drain and set aside.
03 - While potatoes cook, steam broccoli florets for 3–4 minutes until bright green and slightly tender.
04 - In a large mixing bowl, combine cooked potatoes, steamed broccoli, chicken, onion, and garlic.
05 - In a separate bowl, whisk together sour cream, milk, butter (melted), 1 cup cheese, salt, pepper, paprika, and thyme until smooth.
06 - Pour the creamy mixture over the potato, chicken, and broccoli mixture. Stir gently to coat everything evenly.
07 - Transfer the mixture to the prepared baking dish. Sprinkle the remaining ½ cup cheddar cheese on top.
08 - Bake uncovered for 25–30 minutes, until the casserole is bubbly and golden.
09 - Let rest 5 minutes before serving.

# Expert Advice:

01 -
  • The creamy sauce somehow makes broccoli taste like a treat instead of a chore
  • Everything cooks in one dish, meaning less cleanup and more time to actually enjoy your evening
  • It reheats beautifully for lunch the next day, if there is any left
02 -
  • Overcooking the potatoes during boiling will make them fall apart in the final dish, so watch them closely
  • Letting the casserole rest for those 5 minutes seems like torture but makes serving much easier
  • The sauce will look thin before baking but thickens beautifully in the oven
03 -
  • Grate your own cheese instead of buying pre shredded for better melting
  • Warm the sour cream slightly before whisking to prevent lumps in the sauce

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