Baked Potato Chicken And Broccoli Casserole
This hearty casserole combines tender baked potatoes with seasoned chicken and fresh broccoli in a creamy, cheesy sauce that’s perfect for family dinners.
Equipment
- 9×13 inch baking dish
- Large mixing bowl
- Sharp knife
- Cutting board
- Measuring cups and Spoons
Ingredients
- 4 large russet potatoes sliced thin
- 2 lbs boneless skinless chicken breasts, cut into bite-sized pieces
- 4 cups fresh broccoli florets
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 1 can 10.75 oz cream of chicken soup
- 1/2 cup butter melted
- 1 packet onion soup mix
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup green onions chopped
- 1/2 cup breadcrumbs
Instructions
- Preheat oven to 375°F and grease a 9×13 inch baking dish.
- Layer sliced potatoes in the bottom of the prepared baking dish, overlapping slightly.
- Season chicken pieces with salt, pepper, and garlic powder.
- In a large bowl, combine sour cream, cream of chicken soup, onion soup mix, and melted butter.
- Add seasoned chicken and broccoli florets to the cream mixture and stir to coat.
- Spread chicken and broccoli mixture over the potato layer.
- Top with shredded cheddar cheese and breadcrumbs.
- Cover with foil and bake for 45 minutes.
- Remove foil and bake an additional 15-20 minutes until cheese is golden and potatoes are tender.
- Garnish with chopped green onions before serving.
Notes
- For extra crispy potatoes, parboil potato slices for 5 minutes before layering.
- Frozen broccoli can be substituted but should be thawed and drained first.
- This casserole can be assembled ahead of time and refrigerated for up to 24 hours before baking.
- For a healthier twist, try using an Air Fryer to reduce fat by up to 75% while maintaining a crispy texture.