Baked Potato Chicken and Broccoli Casserole
A warm and satisfying dish combining tender chicken, fluffy potatoes, and vibrant broccoli, perfect for family dinners or cozy meals.
Ingredients
Main Ingredients
- 2 cups cooked, shredded chicken Use rotisserie chicken for convenience.
- 4 large baked potatoes, peeled and diced Can use leftover baked potatoes.
- 2 cups broccoli florets, steamed Fresh or frozen broccoli can be used.
- 1 cup shredded cheddar cheese Feel free to substitute with your favorite cheese.
- 1 can cream of chicken soup Can use reduced fat or homemade version.
- ½ cup milk Add more for a creamier texture if desired.
- ½ teaspoon garlic powder Adjust according to taste.
- to taste salt and pepper Essential for flavor.
- ½ cup breadcrumbs Optional for topping.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the cooked chicken, diced baked potatoes, steamed broccoli, cheddar cheese, cream of chicken soup, milk, garlic powder, salt, and pepper. Mix well.
- Transfer the mixture into a greased casserole dish.
- If desired, sprinkle breadcrumbs on top for added crunch.
Baking
- Bake in the preheated oven for 25-30 minutes, or until heated through and the top is golden brown.
- Remove from the oven and let it cool for a few minutes before serving.
Notes
Serve hot; pairs well with a simple green salad or crusty bread. Leftovers can be stored in an airtight container for 3-4 days in the refrigerator, or frozen before baking.