Ingredients
Scale
- 4 large baking potatoes
- 2 cups cooked chicken, shredded
- 2 cups broccoli florets (fresh or frozen)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- Optional toppings: green onions or additional cheese
Instructions
- Preheat oven to 375°F (190°C).
- Wash potatoes, poke holes, rub with olive oil and salt.
- Bake potatoes for 45 minutes until tender.
- Cook broccoli until bright green and tender.
- Mix chicken, broccoli, soup, sour cream, garlic powder, salt, and pepper in a bowl.
- Cool, cut potatoes in half, scoop out some flesh, and fill with the mixture; top with cheese.
- Bake for another 20 minutes until cheese is bubbly and golden.
Notes
- Customize with additional toppings like green onions or more cheese.
- Ensure potatoes are fully baked before filling.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg