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Avena Recipes

Baked Potato Chicken and Broccoli Casserole

A creamy and cheesy casserole loaded with tender potatoes, juicy chicken, broccoli, and melted cheddar cheese.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 4 medium russet potatoes diced
  • 2 cups cooked chicken cubed
  • 3 cups broccoli florets
  • 2 cups shredded cheddar cheese
  • 1 cup sour cream
  • 1 can cream of chicken soup
  • 1/2 cup milk
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp paprika
  • Salt and black pepper to taste

Method
 

Preheat oven to 375°F (190°C).
    Boil diced potatoes for 8–10 minutes; drain.
      Cook chicken and cut into cubes.
        Steam broccoli for 3–4 minutes.
          Mix sour cream, soup, milk, and seasonings.
            Combine potatoes, chicken, and broccoli in a casserole dish.
              Pour sauce over mixture and stir gently.
                Top with shredded cheese.
                  Bake uncovered for 25–30 minutes.
                    Rest 5 minutes before serving.

                      Notes

                      Rotisserie chicken works well for convenience. Freshly shredded cheese melts best. The casserole can be assembled ahead of time and refrigerated before baking.