Ingredients
4 large russet potatoes, peeled and cubed
2 cups cooked and diced chicken breast
1 head of broccoli, cut into florets
1 cup sour cream
1/2 cup milk
2 cups shredded cheddar cheese
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1/2 cup breadcrumbs
2 tablespoons melted butter
Preparation
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Bring a large pot of salted water to a boil. Add the potato cubes and cook until tender, about 10 minutes. Drain well.
- In the same pot, blanch the broccoli florets for about 3 minutes, then drain.
- In a large bowl, mix the sour cream, milk, half of the cheese, garlic powder, and onion powder. Season with salt and pepper.
- Add the cooked potatoes, chicken, and broccoli to the sour cream mixture and stir to combine. Transfer the mixture to the prepared baking dish.
- In a small bowl, mix together the breadcrumbs and melted butter. Sprinkle over the casserole along with the remaining cheese.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly.
- Let the casserole stand for 5 minutes before serving to let it set.
Variations & Tips
For a vegetarian version, skip the chicken and double the broccoli, or add mushrooms for a meaty texture without the meat. If you’re in a cheesy mood, mix in some crumbled blue cheese or gouda for a richer flavor. For those who like a bit of heat, add a diced jalapeño to the mix or sprinkle some red chili flakes on top before baking.