Ingredients
Scale
- 4 medium-sized russet potatoes, peeled and diced
- 2 cups cooked chicken, shredded or diced
- 2 cups fresh broccoli florets
- 1 cup cheddar cheese, shredded
- 1 cup sour cream
- 1 cup chicken broth
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1/2 cup breadcrumbs (optional, for topping)
Instructions
- Preheat your oven to 375°F (190°C).
- Boil the diced potatoes in salted water for about 10-12 minutes, then drain.
- Steam broccoli florets for about 5 minutes until tender-crisp, then drain.
- In a bowl, combine shredded chicken, potatoes, broccoli, sour cream, garlic powder, and chicken broth.
- Fold in half of the cheddar cheese.
- Pour the mixture into a greased 9×13 baking dish, top with remaining cheese and optional breadcrumbs.
- Bake for 30-35 minutes until cheese is bubbly and golden brown.
Notes
- For a crispier topping, use breadcrumbs.
- This casserole can be made ahead of time and stored in the fridge before baking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free (if using gluten-free breadcrumbs)