Name: Chicken Potato Broccoli Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 cups cooked chicken breast, diced or shredded; 3 cups potatoes, peeled and cubed; 2 cups broccoli florets (fresh or thawed if frozen); 1 cup green peas (optional); 1 small onion, finely chopped; 3 cloves garlic, minced; 2 cups shredded cheddar cheese, divided; 0.5 cup grated mozzarella cheese; 1 can (10.5 oz) cream of chicken soup; 0.5 cup sour cream; 0.5 cup milk; 0.5 teaspoon paprika; 0.5 teaspoon garlic powder; 0.5 teaspoon onion powder; Salt and pepper to taste; 2 tablespoons olive oil or butter; Fresh parsley for garnish (optional)

Description

This Chicken Potato Broccoli Casserole embodies the essence of comfort food—delicious, filling, and easy to make.

Ingredients

Scale

2 cups cooked chicken breast, diced or shredded
3 cups potatoes, peeled and cubed
2 cups broccoli florets (fresh or thawed if frozen)
1 cup green peas (optional)
1 small onion, finely chopped
3 cloves garlic, minced
2 cups shredded cheddar cheese, divided
0.5 cup grated mozzarella cheese
1 can (10.5 oz) cream of chicken soup
0.5 cup sour cream
0.5 cup milk
0.5 teaspoon paprika
0.5 teaspoon garlic powder
0.5 teaspoon onion powder
Salt and pepper to taste
2 tablespoons olive oil or butter
Fresh parsley for garnish (optional)

Instructions

Start by preheating your oven to 375°F (190°C). This step is crucial as it ensures that your casserole cooks evenly once it’s ready to go in the oven. While your oven is heating up, take your 9×13-inch baking dish and give it a good grease with olive oil or butter to prevent your delicious casserole from sticking.
Place the peeled and cubed potatoes into a pot of salted water and bring it to a boil. Cook the potatoes for about 8–10 minutes until they are just tender; you want them firm enough to hold their shape in the casserole. After they’re done, drain them and set them aside to cool slightly before mixing with the other ingredients.
In a skillet over medium heat, add your olive oil or butter, heating it until shimmering. Toss in the finely chopped onion and let it sauté for about 3-4 minutes until translucent. The aroma of the cooking onion will begin to fill your kitchen, adding a beautiful base flavor to the dish. Following that, add in the minced garlic and continue to sauté for another minute, stirring frequently to prevent burning.
In a large mixing bowl, combine the cooked chicken, boiled potatoes, fresh broccoli florets, and optional green peas. Add the sautéed onion and garlic mixture, along with 1.5 cups of the shredded cheddar cheese. Pour in the sour cream, milk, and the can of cream of chicken soup. Sprinkle in the paprika, garlic powder, onion powder, salt, and pepper. Use a spatula to gently stir everything together until all ingredients are evenly coated and mixed.
Spread the entire mixture into your prepared baking dish, ensuring it is evenly distributed. Sprinkle the top with the remaining 0.5 cup of shredded cheddar cheese and then add the mozzarella cheese for an extra creamy topping.
Place the baking dish in the preheated oven and bake uncovered for 25-30 minutes. Keep an eye on it, and look for a bubbling mixture and a beautiful golden-brown cheese top. If you like a crunchier texture up top, you can broil it for an additional 2-3 minutes, but watch closely to prevent burning.
Once it’s out of the oven, allow the casserole to rest for about 5–10 minutes before serving. This helps to set the casserole and allows for easier slicing. For a pop of color, you can garnish your dish with freshly chopped parsley right before serving.

Notes

Ensure even cooking by cutting chicken and potatoes into similar-sized pieces. For extra creaminess, consider adding cream cheese to the mixture. Feel free to use leftover rotisserie chicken for quicker preparation. Adjust spices based on individual taste preferences, increasing or decreasing as needed.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner

Nutrition

Calories: 350 kcal
Sodium: 800 mg
Protein: 25 g