Baked Potato Chicken and Broccoli Casserole – Creamy, Cheesy & Family-Friendly
A comforting, cheesy casserole made with roasted potatoes, tender chicken, and broccoli in a creamy cheddar sauce. Perfect for easy weeknight dinners or make-ahead meals.
Ingredients
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3 cups diced potatoes
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2 cups cooked chicken, diced or shredded
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2 cups broccoli florets, blanched
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2 tbsp butter
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¾ cup sour cream
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½ cup milk or light cream
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2 cups shredded sharp cheddar cheese, divided
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½ tsp garlic powder
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½ tsp onion powder
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Salt and pepper to taste
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Optional: ½ cup cooked bacon bits, ¼ cup chopped green onions
Instructions
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Preheat oven to 425°F. Roast potatoes with oil, salt, and garlic powder for 20–25 min. Lower oven to 375°F.
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Blanch broccoli in boiling water for 2 min. Drain and rinse with cold water.
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In a saucepan, melt butter. Stir in sour cream, milk, onion powder, garlic powder, salt, and pepper. Warm gently, then stir in 1½ cups cheddar until melted.
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In a large bowl, mix potatoes, chicken, broccoli, and cheese sauce. Fold in bacon or green onions if using.
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Transfer to greased 9×13 baking dish. Top with remaining ½ cup cheddar.
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Cover with foil and bake 20 minutes. Uncover and bake 10–15 minutes more until golden and bubbly.
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Let cool 5–10 minutes before serving.
Notes
Substitute Greek yogurt for sour cream if desired. Add cauliflower or swap cheese for variety.