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For the Baked Potato Chicken Broccoli Casserole, you will need: - 4 medium-sized potatoes, peeled and diced - 2 cups cooked chicken, shredded - 2 cups fresh broccoli florets - 1 cup shredded cheddar cheese - 1 cup sour cream - 1/2 cup milk - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - 1/2 cup breadcrumbs - 2 tablespoons olive oil - 1/4 cup grated Parmesan cheese You can swap some ingredients if needed. For a lighter option, use Greek yogurt instead of sour cream. If you want a dairy-free version, try using almond milk and dairy-free cheese. For a healthier twist, you can use sweet potatoes instead of regular potatoes. If you have leftover turkey, it works great as a chicken substitute. This casserole serves six people. Each serving has about: - Calories: 400 - Protein: 25g - Carbohydrates: 45g - Fat: 15g - Fiber: 4g These numbers may vary based on your specific ingredient choices. This dish is filling and offers a good balance of protein and carbs, perfect for a hearty meal. You can find the full recipe for more detailed steps. Before we start cooking, gather all your ingredients. Make sure you have: - 4 medium-sized potatoes, peeled and diced - 2 cups cooked chicken, shredded - 2 cups fresh broccoli florets - 1 cup shredded cheddar cheese - 1 cup sour cream - 1/2 cup milk - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - 1/2 cup breadcrumbs - 2 tablespoons olive oil - 1/4 cup grated Parmesan cheese You will also need a large pot, a mixing bowl, and a greased 9x13 inch casserole dish. 1. Preheat your oven to 375°F (190°C). This makes sure the oven is hot when you bake the casserole. 2. Boil the diced potatoes in a large pot of salted water. Cook them for about 10-15 minutes. They should be tender but not mushy. Drain the potatoes and set them aside. 3. In a large mixing bowl, combine the shredded chicken, boiled potatoes, broccoli florets, cheddar cheese, sour cream, milk, garlic powder, onion powder, salt, and pepper. Mix everything together well so that each piece is coated. 4. Drizzle the olive oil over this mixture. Stir it until the oil is evenly mixed in. 5. Transfer the mixture into the greased casserole dish. Spread it out evenly. 6. In a small bowl, mix the breadcrumbs with the grated Parmesan cheese. Sprinkle this mix evenly over the top of the casserole. 7. Bake the casserole in your preheated oven for 25-30 minutes. It is ready when the top is golden brown and bubbly. Once you take the casserole out of the oven, let it cool for about 5 minutes. This helps it set a little and makes it easier to serve. You can serve the casserole in individual portions. For a nice touch, garnish each plate with fresh parsley. This adds color and flavor. You can also add a side salad to make a complete meal. Enjoy your Baked Potato Chicken Broccoli Casserole Delight! For the full recipe, check out the recipe section. To make great potatoes, start by choosing medium-sized ones. Peel and dice them evenly. This helps them cook at the same rate. Boil them in salted water for about 10 to 15 minutes. You want them tender but not mushy. Always test with a fork. If it goes in easily, they are ready. After boiling, drain the water right away to stop cooking. Let them cool for a bit before adding to your casserole. Cheese adds creaminess and flavor to your casserole. I recommend using sharp cheddar for a bold taste. It melts nicely and gives a lovely golden color. You can also mix in mozzarella for a stretchier texture. If you want something different, try pepper jack for a spicy kick. Adding some grated Parmesan on top brings a nice crunch. Just remember to choose cheeses that melt well for the best results. Cooking time can change based on your oven and dish size. Always check your casserole after 25 minutes. Look for a golden top and bubbling edges. If it’s not ready, give it another 5 minutes. If your potatoes are larger, they may need a bit more time to bake. Keep an eye on it to avoid overcooking. Remember, every oven is different. Use your best judgment when timing your bake. For the full recipe, check the details above. {{image_2}} You can easily make this dish gluten-free. Instead of regular breadcrumbs, use gluten-free breadcrumbs. You could also try crushed gluten-free crackers. These options still give a nice crunch. Always check labels to ensure no hidden gluten is in your ingredients. This way, everyone can enjoy the casserole. If you prefer a vegetarian version, skip the chicken. Use extra broccoli or add other veggies like bell peppers and mushrooms. You can replace chicken with canned chickpeas for protein. This will keep it hearty and filling. Use the same creamy sauce and cheese for flavor. Feel free to add more veggies. Carrots, peas, or spinach work well. Just make sure they are chopped small for even cooking. If you want more protein, try adding cooked sausage or turkey. This enhances the flavor and nutrition. Mix and match as you like for a custom dish. Check out the Full Recipe for more details! After you enjoy your baked potato chicken broccoli casserole, store the leftovers. Place them in an airtight container. Make sure to cool the casserole to room temperature first. In the fridge, it will last for about three to four days. Label the container with the date so you remember when you made it. If you want to save some for later, freezing works well. Cut the casserole into portions, and wrap each piece tightly in plastic wrap. Then, place the wrapped portions in a freezer-safe bag. Squeeze out the air to prevent freezer burn. You can freeze it for up to three months. Label the bags with the date, so you know when to use them. To reheat, first, take it out of the fridge or freezer. If frozen, let it thaw in the fridge overnight. When ready, preheat your oven to 350°F (175°C). Place the casserole in a baking dish. Cover it with foil to keep it moist. Bake for about 20-30 minutes until it is heated through. If you like a crispy top, remove the foil for the last 10 minutes of baking. Enjoy your meal! For the full recipe, check out the earlier section. Yes, you can use leftover rotisserie chicken. It saves time and adds great flavor. Just shred the chicken and mix it into the casserole. This method makes the dish quick and easy. Plus, it helps you reduce food waste. Using rotisserie chicken is a smart choice for busy nights. You can serve the casserole with a side salad or steamed veggies. A fresh green salad adds crunch and color. You can also pair it with garlic bread for a filling meal. If you want something hearty, try serving with roasted carrots or green beans. These sides balance the flavors and make a complete dinner. Baking the casserole takes about 25 to 30 minutes. Preheat your oven to 375°F (190°C) first. Make sure the top is golden brown before taking it out. You want the casserole heated through and bubbly. Let it cool for about five minutes before serving. This helps the flavors settle and makes it easier to serve. This article covered all you need to know about making a Baked Potato Chicken Broccoli Casserole. We explored key ingredients and tasty substitutions, detailed cooking steps, and helpful tips. You learned about variations like gluten-free options and how to store leftovers. Now, you have the tools to make a delicious casserole that fits your needs. Enjoy cooking this simple yet satisfying dish, and don't hesitate to get creative in the kitchen!

Baked Potato Chicken Broccoli Casserole

Delight your family with this easy Baked Potato Chicken Broccoli Casserole recipe! With tender potatoes, juicy shredded chicken, and fresh broccoli all smothered in creamy cheddar cheese, this dish is comfort food at its best. Perfect for weeknight dinners, it's quick to prep and packed with flavor. Ready in just 45 minutes, it's sure to become a favorite! Click through to discover the full recipe and make mealtime special!
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Ingredients
  

4 medium-sized potatoes, peeled and diced

2 cups cooked chicken, shredded

2 cups fresh broccoli florets

1 cup shredded cheddar cheese

1 cup sour cream

1/2 cup milk

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

1/2 cup breadcrumbs

2 tablespoons olive oil

1/4 cup grated Parmesan cheese

Instructions
 

Preheat your oven to 375°F (190°C).

    In a large pot of salted water, boil the diced potatoes for about 10-15 minutes, or until tender. Drain and set aside.

      In a large mixing bowl, combine the shredded chicken, boiled potatoes, broccoli florets, cheddar cheese, sour cream, milk, garlic powder, onion powder, salt, and pepper. Mix until all ingredients are evenly coated.

        Drizzle the olive oil over the mixture and stir until incorporated.

          Transfer the mixture into a greased 9x13 inch casserole dish, spreading it out evenly.

            In a small bowl, mix the breadcrumbs with the grated Parmesan cheese, then sprinkle the mixture evenly over the casserole.

              Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is heated through.

                Remove from the oven and let it cool for about 5 minutes before serving.

                  Prep Time: 15 mins | Total Time: 45 mins | Servings: 6

                    - Presentation Tips: Serve the casserole in individual portions, garnished with a sprinkle of fresh parsley for a pop of color. Add a side salad for a well-rounded meal.