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Chicken Broccoli Potato Casserole

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Chicken Broccoli Potato Casserole is a hearty, all-in-one comfort dish combining tender chicken, roasted potatoes, and fresh broccoli in a creamy, cheesy sauce. Perfect for busy weeknights, meal prep, or family gatherings.

Ingredients

  • 2 cups cooked, cubed boneless skinless chicken breast or thighs
  • 4 cups diced Russet or Yukon gold potatoes
  • 3 cups fresh broccoli florets
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and black pepper to taste
  • 1 can (10.5 oz) cream of chicken soup or homemade equivalent
  • 1/2 cup sour cream or Greek yogurt
  • 1 1/2 cups shredded cheddar cheese (divided)
  • 1/4 cup milk (optional, to thin the sauce)
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Peel and dice potatoes into small cubes. Toss with olive oil, garlic powder, onion powder, salt, and pepper. Spread on a baking sheet and roast for 20 minutes, until lightly golden.
  3. Meanwhile, steam or blanch the broccoli until just tender. Set aside.
  4. In a large mixing bowl, combine cooked chicken, roasted potatoes, steamed broccoli, cream of chicken soup, sour cream, and half of the shredded cheese. Mix well. Add milk if the mixture is too thick.
  5. Transfer the mixture to a greased 9×13-inch baking dish. Top with remaining cheese.
  6. Bake uncovered for 25–30 minutes, until bubbly and cheese is melted.
  7. Let rest for a few minutes before serving. Garnish with fresh parsley if desired.

Notes

Use rotisserie chicken or leftover turkey for convenience.Swap in sweet potatoes for a different flavor profile.For added heat, mix in cayenne or red pepper flakes.Use a gluten-free cream soup to make it gluten-free.Add crushed crackers or breadcrumbs before baking for a crunchy topping.Make ahead and refrigerate up to 24 hours before baking.

Nutrition

Find it online: https://cookibly.com/chicken-broccoli-potato-casserole/