Step-by-step instructions
Start by boiling the diced potatoes in a pot of salted water. Cook until they are just tender, about 10 minutes, then drain and set aside.
While the potatoes are boiling, steam the broccoli florets until tender, approximately 4-5 minutes.
In a large skillet, heat olive oil over medium heat. Add the cubed chicken, minced garlic, salt, black pepper, and paprika. Sauté until the chicken is cooked through and golden brown, about 6-8 minutes.
In a large bowl, combine the boiled potatoes, sautéed chicken, steamed broccoli, sour cream, butter, and half of the shredded cheddar cheese. Mix gently to coat everything evenly.
Transfer the mixture to a greased baking dish. Top with the remaining cheddar cheese.
Bake in a preheated oven at 190°C / 375°F for 25–30 minutes, or until the cheese is golden and bubbly.
Best ways to enjoy it
For a delightful presentation, serve your baked potato chicken and broccoli casserole with a fresh green salad topped with a zesty vinaigrette. You can also pair it with warm, crusty bread for a heartier meal or a side of roasted vegetables to keep it vibrant and nutritious.
How to store
To keep leftovers fresh, allow the casserole to cool completely before storing. Seal it tightly in an airtight container and refrigerate for up to 3-4 days. If you need to save it for longer, freeze it before baking. Wrap it well in plastic film and then foil to prevent freezer burn. It will thrive in the freezer for up to 3 months. When ready to eat, thaw in the fridge overnight and bake as directed.
Helpful cooking tips
- Cook potatoes just right: Overcooking can lead to mushy potatoes. Aim for fork-tender.
- Cheese variety: Experimenting with different cheese types can add unique flavors. Try mozzarella for a stringy texture or gouda for smokiness.
- Make it one dish: This casserole is great to make ahead of time. Simply assemble and refrigerate until you’re ready to bake.
Creative twists
Want to give this casserole a personal touch? Consider adding different vegetables like spinach or peppers for an extra nutrient boost. For a kick of heat, toss in some diced jalapeños. You can also go gluten-free by ensuring all ingredients are labeled as such, making it a versatile dish for any dietary needs.
Common questions
How long does it take to prepare this casserole?
Prep time typically takes around 20 minutes, and the total cooking time with baking is about 30 minutes. So, you can have dinner ready in just about an hour!
Can I use frozen vegetables?
Absolutely! Frozen broccoli works perfectly in this recipe. Just make sure to thaw and drain excess moisture to prevent a watery casserole.
What are the storage safety tips?
Always allow food to cool before refrigerating. Consume refrigerated leftovers within 3-4 days, and reheat thoroughly to an internal temperature of 74°C (165°F) before serving.
This Baked Potato Chicken and Broccoli Casserole is not just a meal; it’s a comforting hug in a dish. Try it once, and it’s sure to become a staple in your home just as it has in mine!
