4 large russet potatoes peeled and cubed
2 cups cooked chicken breast diced
1 head broccoli cut into florets
1 cup sour cream or Greek yogurt
1/2 cup milk or skim 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
Instructions
Preheat the oven: Set your oven to 375°F (190°C).
Cook the potatoes: Boil the cubed potatoes in salted water for about 10 minutes, until tender. Drain and set aside.
Blanch the broccoli: In the same pot, bring fresh water to a boil and blanch the broccoli florets for 3 minutes. Drain and set aside.
Prepare the sauce: In a large bowl, mix together the sour cream, milk, 1 cup of cheddar cheese, garlic powder, onion powder, salt, and pepper until smooth.
Combine ingredients: Add the cooked potatoes, diced chicken, and blanched broccoli to the sauce, stirring gently to coat everything evenly. Transfer the mixture to a greased 9×13-inch baking dish.
Add the topping: Mix breadcrumbs with melted butter in a small bowl. Sprinkle the remaining cheddar cheese over the casserole, followed by the breadcrumb mixture.
Bake: Bake in the preheated oven for 20-25 minutes, until the top is golden brown and bubbly.
Serve: Allow the casserole to cool for 5 minutes before serving.
Notes
For a vegetarian version, omit the chicken and add extra vegetables. Swap out sour cream for Greek yogurt to lighten up the dish.
Nutrition
Calories: 450kcal
