Chicken Broccoli Potato Casserole
A wholesome casserole combining chicken, broccoli, and potatoes in a creamy sauce with cheese, baked to a golden finish, perfect for a comforting American dinner.
Equipment
- 1 8 x 11-inch casserole dish
- 1 baking sheet
- 1 parchment paper
- 1 mixing bowl
Ingredients
- 2 chicken breasts cut into bite-sized pieces
- 6 small yellow potatoes cut into 3 cups of small chunks
- 2 cups chopped broccoli florets
- 4 cloves garlic minced
- 1 cup sour cream
- ½ cup mayonnaise
- 1 cup shredded cheese
- 1 tsp olive oil
- ½ tsp fine sea salt
- ½ tsp black pepper
Instructions
- Preheat oven to 375°F (190°C) and lightly grease an 8 x 11-inch casserole dish. Line a baking sheet with parchment paper.
- Cut potatoes into small cubes, drizzle with olive oil, toss well, and spread evenly on the baking sheet.
- Roast the potatoes in the oven for 20 minutes, flipping halfway through.
- Place the chicken pieces in a large mixing bowl, season with salt and pepper, then add chopped broccoli and minced garlic.
- Add the roasted potatoes, sour cream, and mayonnaise to the bowl, then stir to combine all ingredients evenly.
- Spread the mixture evenly into the prepared casserole dish and sprinkle the shredded cheese on top.
- Bake for 45 to 50 minutes until the top is golden brown and bubbly, and the chicken is cooked through.
- Let the casserole rest for 5 minutes before serving.
Notes
- Store leftovers refrigerated in an airtight container for 2-3 days.
- Reheat in oven or microwave for best texture.
- Avoid freezing to prevent sour cream sauce separation.