Description
Baked potato chicken and broccoli casserole brings comfort right to your dinner table with creamy, cheesy goodness that feels like a warm hug. Packed with tender chicken, hearty broccoli, and crispy potato chunks, this casserole delivers a satisfying meal your family will devour in minutes.
Ingredients
Scale
Main Ingredients:
- 4 russet potatoes
- 2 cups chicken, shredded
- 2 cups broccoli florets, steamed
- 1 cup cheddar cheese, shredded
Supporting Ingredients:
- 1 cup sour cream
- ½ cup milk
- ½ cup breadcrumbs
- 2 tablespoons olive oil
Seasonings:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh parsley (optional)
Instructions
- Heat the oven to precisely 400F and prepare your workspace with a clean baking sheet.
- Thoroughly scrub 4 russet potatoes and puncture each 3-4 times with a fork to release steam.
- Bake potatoes directly on the oven rack for 45-50 minutes until your fork slides through easily.
- Remove potatoes and let them cool for 10 minutes so you can handle them comfortably.
- Slice each potato lengthwise and delicately scoop out inner flesh, keeping a thin potato shell intact.
- Mix 2 cups shredded chicken, 2 cups steamed broccoli florets, and potato insides in a large mixing bowl.
- Stir in 1 cup cheddar cheese, 1 cup sour cream, and ½ cup milk with seasonings until ingredients blend smoothly.
- Generously pack the chicken-broccoli mixture back into potato skins, filling each completely.
- Arrange stuffed potato shells in a greased baking dish, ensuring they stand upright.
- Combine ½ cup breadcrumbs with 2 tablespoons olive oil and sprinkle evenly over potato tops.
- Bake at 400F for 20-25 minutes until breadcrumbs turn golden and filling becomes hot and bubbly.
- Optionally garnish with fresh parsley and serve immediately while warm and crispy.
Notes
- Let potatoes cool just enough to handle safely after baking to prevent burning your hands while scooping out the flesh.
- Use rotisserie chicken or leftover grilled chicken for a quicker preparation and extra flavor boost.
- Swap regular breadcrumbs with gluten-free panko for a celiac-friendly version of the casserole.
- For a lighter version, replace sour cream with Greek yogurt and use reduced-fat cheese to cut down on calories.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes - 1 hour 25 minutes
- Category: Casseroles
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 385 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 55 mg