Description
This Baked Potato Chicken and Broccoli Casserole is the ultimate comfort food—tender chunks of chicken, fluffy baked potatoes, and fresh broccoli all smothered in a creamy cheese sauce and baked until golden. It’s easy to prep, makes great leftovers, and hits all the cozy dinner vibes!
Ingredients
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3 cups cooked chicken, chopped or shredded
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3 cups baked potatoes, peeled and diced (about 2-3 medium potatoes)
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2 cups broccoli florets, steamed until just tender
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1 cup shredded cheddar cheese (plus more for topping)
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1/2 cup sour cream
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1/2 cup milk
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1/4 cup cream cheese, softened
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2 cloves garlic, minced
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1/2 teaspoon onion powder
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Salt and pepper, to taste
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1 tablespoon olive oil or butter (for sautéing garlic)
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Optional toppings: cooked bacon bits, green onions, extra cheese
Instructions
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Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
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Sauté the garlic:
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In a small skillet, heat olive oil or butter over medium heat.
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Add garlic and cook for 1–2 minutes until fragrant. Remove from heat.
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Make the creamy base:
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In a large bowl, mix together the sautéed garlic, sour cream, milk, cream cheese, onion powder, salt, and pepper. Stir until smooth.
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Combine the ingredients:
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Add the cooked chicken, diced baked potatoes, broccoli, and 1 cup of shredded cheddar cheese to the bowl.
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Mix gently to coat everything in the sauce.
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Assemble the casserole:
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Pour the mixture into the prepared baking dish.
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Top with extra cheddar cheese (and bacon bits, if using).
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Bake:
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Bake uncovered for 20–25 minutes, or until the casserole is hot and bubbly and the cheese is melted and golden.
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Serve:
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Let cool slightly, then top with chopped green onions if desired and serve warm.
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Notes
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Use rotisserie chicken or leftover baked potatoes for a shortcut.
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Swap sour cream for Greek yogurt for a lighter version.
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Want it extra cheesy? Mix in some mozzarella or pepper jack!