Description
This Chicken Potato Broccoli Casserole is a hearty and comforting dish combining tender chicken, creamy potatoes, fresh broccoli, and peas, all baked with a blend of cheeses and savory seasonings. Perfect for a family dinner, it offers a creamy texture with a golden, crispy cheese topping and a hint of garlic and paprika.
Ingredients
Scale
Main Ingredients
- 2 cups cooked chicken breast, diced or shredded
- 3 cups potatoes, peeled and cubed
- 2 cups broccoli florets (fresh or thawed if frozen)
- 1 cup green peas (optional)
Vegetables and Aromatics
- 1 small onion, finely chopped
- 3 cloves garlic, minced
Cheese
- 2 cups shredded cheddar cheese, divided
- 0.5 cup grated mozzarella cheese
Sauce and Seasonings
- 1 can (10.5 oz) cream of chicken soup
- 0.5 cup sour cream
- 0.5 cup milk
- 0.5 teaspoon paprika
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- Salt and pepper to taste
Others
- 2 tablespoons olive oil or butter
- Fresh parsley for garnish (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
- Boil Potatoes: Place the cubed potatoes in salted boiling water and cook for 8–10 minutes until they are just tender but not mushy. Drain them thoroughly and set aside.
- Sauté Aromatics: In a skillet, heat the olive oil or butter over medium heat. Add the finely chopped onions and sauté until translucent, about 3 to 4 minutes. Then add the minced garlic and cook for another minute until fragrant.
- Mix Ingredients: In a large mixing bowl, combine the cooked chicken, boiled potatoes, broccoli florets, green peas (if using), and the sautéed onions and garlic. Add 1.5 cups of the shredded cheddar cheese, sour cream, milk, cream of chicken soup, paprika, garlic powder, onion powder, and salt and pepper to taste. Mix all components gently until they are evenly combined.
- Assemble Casserole: Spread the mixture evenly into the prepared baking dish. Sprinkle the remaining 0.5 cup cheddar cheese and 0.5 cup grated mozzarella cheese evenly over the top of the casserole for a delicious cheesy crust.
- Bake: Bake the casserole uncovered in the preheated oven for 25 to 30 minutes, or until the dish is bubbly and the cheese on top is golden brown. For a crispier top, switch your oven to broil and broil for an additional 2 to 3 minutes, watching closely to avoid burning.
- Rest and Serve: Remove the casserole from the oven and let it rest for 5 to 10 minutes to set. Garnish with freshly chopped parsley if desired before serving to add a fresh, vibrant touch.
Notes
- You can substitute frozen broccoli, just make sure to thaw and drain it well before using to avoid excess moisture.
- Green peas are optional but add a nice pop of color and sweetness.
- Using a mix of cheddar and mozzarella creates a flavorful and melty cheese topping.
- For a lower-fat version, substitute sour cream with Greek yogurt and use reduced-fat cheeses.
- This casserole can be assembled ahead and refrigerated for up to 24 hours before baking.
- Leftovers keep well and reheat nicely in the oven or microwave.
