Step 2: Cook the Potatoes
Boil the potatoes: Bring a large pot of salted water to a boil. Add the peeled and cubed potatoes and cook until they’re tender, about 10 minutes. Drain the potatoes well to remove excess water—this will help prevent a soggy casserole.
Step 3: Blanch the Broccoli
Blanch the broccoli: In the same pot, bring fresh water to a boil and blanch the broccoli florets for about 3 minutes. You want them to be bright green and just tender. Drain and set aside.
Step 4: Prepare the Sauce
Mix the sauce ingredients: In a large bowl, combine the sour cream, milk, half of the shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Stir until the mixture is smooth and well combined.
Step 5: Combine Everything
Add the potatoes, chicken, and broccoli: Gently stir the cooked potatoes, diced chicken, and blanched broccoli into the sour cream mixture. Make sure everything is evenly coated with the creamy sauce.
Transfer to the baking dish: Lightly grease a 9×13 inch baking dish and spread the mixture evenly in the dish.
Step 6: Add the Topping
Prepare the breadcrumb topping: In a small bowl, mix together the breadcrumbs and melted butter until the crumbs are evenly coated.
Top the casserole: Sprinkle the remaining shredded cheddar cheese over the casserole, followed by the breadcrumb mixture. This will give the dish a deliciously cheesy, crispy topping.
Step 7: Bake and Serve
Bake: Place the casserole in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and bubbly. The cheese should be melted and slightly crispy around the edges.
Cool slightly and serve: Let the casserole stand for about 5 minutes before serving. This allows it to set, making it easier to cut into neat portions.
Variations & Tips: Make It Your Own
This Baked Potato Chicken and Broccoli Casserole is incredibly versatile, so feel free to get creative:
Vegetarian Twist
