Step-by-step instructions
- Preheat your oven to 400°F (200°C).
- Boil potatoes: Place the diced potatoes into a large pot, cover them with water, and bring to a boil. Cook for 8-10 minutes until tender but not mushy. Drain and set aside.
- Prepare broccoli: In the same pot, bring water to a boil. Add the broccoli florets and cook for 3-4 minutes until bright green and slightly tender. Drain and set aside.
- Mix ingredients: In a large mixing bowl, combine the shredded chicken, cooked potatoes, and broccoli.
- In a separate bowl, combine sour cream, mayonnaise, milk, garlic powder, onion powder, paprika, salt, and black pepper until it’s smooth.
- Combine mixtures: Pour the sour cream mixture over the chicken, potatoes, and broccoli. Stir well until everything is evenly coated.
- Assemble in a baking dish: Transfer the mixture into a 9×13-inch baking dish. Sprinkle shredded cheddar and mozzarella cheese evenly on top.
- Prepare the topping: In a small bowl, mix the breadcrumbs, melted butter, and grated Parmesan cheese until well combined. Sprinkle this topping over the cheese layer.
- Bake: Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 15 minutes or until the top is golden brown and the cheese is bubbly.
- Cool and serve: Allow the casserole to cool for a few minutes before serving and garnish with fresh parsley if desired.
Best ways to enjoy it
This casserole is wonderfully versatile. It pairs beautifully with a side salad for a refreshing balance. You can also serve it with crusty bread for dipping or a light vinaigrette to cut through the richness. For more added crunch, consider a side of roasted vegetables or a bowl of hearty soup.
How to store
To keep your casserole fresh, allow it to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. For longer storage, you can also freeze portions for up to three months—just make sure to label and date your containers. When you’re ready to enjoy again, reheat in the oven (375°F) until warmed through or use the microwave for a quick meal.
Helpful cooking tips
- Uniform cooking: Ensure your potatoes are cut to similar sizes for even cooking.
- Avoid sogginess: When boiling broccoli, take care not to overcook it; you want it crisp and vibrant, not mushy.
- Cheesy balance: Feel free to mix and match the cheeses—adding a bit of pepper jack can give it a delightful kick.
Creative twists
- Different veggies: Experiment with other vegetables like cauliflower, spinach, or even bell peppers to add flavor and nutrition.
- Spice it up: Add some diced jalapeños or switch the paprika for chili powder for a spicy version.
- Healthy swaps: Use whole wheat breadcrumbs or a gluten-free alternative to adapt the recipe for dietary preferences.
FAQs
How long does it take to prepare?
Total preparation time is about 10-15 minutes, with another 35-45 minutes of baking.
Can I use raw chicken?
You can use raw chicken, but it will require a longer baking time—approximately 45-55 minutes total.
Is this casserole suitable for freezing?
Yes! It’s perfect for freezing. Just make sure to cool it completely before storing it in airtight containers.
How can I make it dairy-free?
Swap the dairy products for non-dairy options—use coconut yogurt for sour cream and almond milk instead of regular milk. Vegan cheese can also be a great substitute.
What can I do with leftovers?
Leftovers make a great lunch! Consider adding a side of fresh fruit or yogurt to round out the meal.
Enjoy making this comforting Baked Potato Chicken and Broccoli Casserole that not only feeds the family but also brings everyone together at the table!
