Why Make This Recipe
Baked Potato Chicken and Broccoli Casserole is a delicious, hearty dish that mixes great flavors and textures. It’s perfect for a family dinner or meal prep for the week. This casserole is not only easy to make but also a good way to get your veggies in while enjoying some comfort food.
How to Make Baked Potato Chicken and Broccoli Casserole
Ingredients:
- 4 large baked potatoes
- 2 cups cooked chicken, diced
- 2 cups broccoli florets
- 1 cup shredded cheddar cheese
- 1 cup milk
- 1 cup sour cream
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Optional: additional cheese for topping
Directions:
- Preheat your oven to 350°F (175°C).
- Start by baking the potatoes in the oven until tender. This usually takes about 45-60 minutes.
- While the potatoes bake, cook the broccoli until it’s bright green and tender, about 3-4 minutes. Drain and set aside.
- In a large bowl, mix the cooked chicken, broccoli, shredded cheddar cheese, milk, sour cream, garlic powder, onion powder, salt, and pepper.
- Once the potatoes are cool enough to handle, cut them in half and scoop out about half the potato flesh from each half. Be careful to leave some potato so the skins hold their shape.
- Mix the scooped-out potato with the chicken and broccoli mixture.
- Spoon the mixture back into the baked potato skins.
- Place the filled potato skins on a baking dish. If desired, sprinkle additional cheese on top.
- Bake in the oven for 20-25 minutes, or until the cheese is melted and bubbly.
How to Serve Baked Potato Chicken and Broccoli Casserole
Baked Potato Chicken and Broccoli Casserole is best served hot from the oven. You can sprinkle fresh herbs on top for a little extra flavor. It pairs well with a side salad or a light soup for a full meal.
How to Store Baked Potato Chicken and Broccoli Casserole
To store leftovers, let the casserole cool completely, then place it in an airtight container. It can be kept in the refrigerator for up to 3-4 days. If you want to keep it longer, you can freeze it for up to 3 months. Make sure to wrap it well to avoid freezer burn.
Tips to Make Baked Potato Chicken and Broccoli Casserole
- Use rotisserie chicken for a quicker preparation.
- Feel free to experiment with different cheeses like mozzarella or gouda.
- Add your favorite seasonings or spices to customize the flavor.
- To make it a bit healthier, you can use Greek yogurt instead of sour cream.
Variation
You can change this recipe by adding other vegetables like bell peppers or corn. You can also substitute the chicken with cooked ground turkey or leave it out for a vegetarian option.
FAQs
-
Can I use leftover chicken?
Yes, leftover chicken works perfectly in this recipe. -
How do I make this recipe gluten-free?
Ensure that all your ingredients, particularly the sour cream and any sauces used, are gluten-free. -
Can I prepare this dish ahead of time?
Yes, you can assemble the casserole a day in advance and bake it when you’re ready to eat. Just make sure to cover it and store it in the fridge.
Baked Potato Chicken and Broccoli Casserole
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Total Time: 85 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Description
A delicious and hearty casserole that combines baked potatoes, chicken, and broccoli, topped with cheese for a comforting family dinner.
Ingredients
- 4 large baked potatoes
- 2 cups cooked chicken, diced
- 2 cups broccoli florets
- 1 cup shredded cheddar cheese
- 1 cup milk
- 1 cup sour cream
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Optional: additional cheese for topping
Instructions
- Preheat your oven to 350°F (175°C).
- Bake the potatoes in the oven until tender, about 45-60 minutes.
- While the potatoes are baking, cook the broccoli until bright green and tender, about 3-4 minutes. Drain and set aside.
- In a large bowl, mix the cooked chicken, broccoli, shredded cheddar cheese, milk, sour cream, garlic powder, onion powder, salt, and pepper.
- Once the potatoes are cool enough to handle, cut them in half and scoop out about half the potato flesh from each half.
- Mix the scooped-out potato with the chicken and broccoli mixture.
- Spoon the mixture back into the baked potato skins.
- Place the filled potato skins on a baking dish and sprinkle additional cheese on top if desired.
- Bake in the oven for 20-25 minutes, or until the cheese is melted and bubbly.
Notes
Use rotisserie chicken for quicker preparation. Feel free to experiment with different cheeses and seasonings.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 50mg
