Chicken Broccoli Potato Casserole (Print Format)
Wholesome blend of chicken, broccoli, and potatoes with creamy sauce and cheese, baked until golden.
# Ingredients:
→ Main Ingredients
01 -
2 chicken breasts, cut into bite-sized pieces
02 -
6 small yellow potatoes, cut into small chunks (approximately 3 cups)
03 -
2 cups chopped broccoli florets
04 -
4 cloves garlic, minced
05 -
1 cup sour cream
06 -
½ cup mayonnaise
07 -
1 cup shredded cheese
→ Seasonings
08 -
1 tsp olive oil
09 -
½ tsp fine sea salt
10 -
½ tsp black pepper
# Steps:
01 -
Preheat the oven to 375°F (190°C) and lightly grease an 8 x 11-inch casserole dish. Line a baking sheet with parchment paper and set aside.
02 -
Cut the potatoes into small cubes and place them on the lined baking sheet. Drizzle with olive oil, toss to coat, and spread evenly. Roast in the oven for 20 minutes, flipping halfway through.
03 -
Cut the chicken breasts into bite-sized pieces and place them in a large mixing bowl. Season with salt and pepper. Chop the broccoli into small florets and add them to the bowl.
04 -
Add the minced garlic, cooked potatoes, sour cream, and mayonnaise to the mixing bowl. Stir until all ingredients are well coated.
05 -
Spread the mixture evenly into the prepared casserole dish and sprinkle shredded cheese on top. Place the dish in the oven and bake for 45-50 minutes until the top is browned and bubbling, and the chicken is cooked through.
06 -
Allow the casserole to rest for 5 minutes before serving.
# Tips:
01 -
Store leftovers in an airtight container in the fridge for 2-3 days. Reheat in the oven or microwave for best results. Freezing is not recommended as the texture of the sour cream sauce may become grainy and separate after thawing.