Baked Potato Chicken and Broccoli Casserole
A creamy casserole of baked potatoes, shredded chicken, and broccoli in a cheddar sauce under a crisp panko topping.
Equipment
- 9x13 Baking Dish
- Large mixing bowl
- Steamer basket
- Whisk
Ingredients
Main Ingredients
- 2 cup cooked shredded chicken rotisserie works well
- 3 large russet potatoes baked, cooled, peeled, and cut into 3/4 inch pieces
- 2 cup broccoli florets steamed until crisp tender
- 1 cup shredded cheddar cheese
- 1 can condensed cream of chicken soup about 10 ounces
- ¾ cup whole milk
- ½ tsp garlic powder
- ½ tsp black pepper
- ½ cup panko breadcrumbs
- 1 tbsp unsalted butter melted, for the topping
Instructions
Cooking
- Heat and grease. Heat the oven to 350 degrees F and grease a 9x13 baking dish.
- Make the sauce. Whisk the soup, milk, garlic powder, and pepper until smooth, then stir in 1/2 cup of the cheese.
- Combine. Fold in the chicken, potatoes, and broccoli until evenly coated and spread in the dish.
- Top. Sprinkle on the remaining cheese and the panko tossed with melted butter.
- Bake. Bake for 30 minutes until bubbly and golden, with the center at 165 degrees F, then rest 5 minutes.
Notes
Substitutions: Cream of mushroom soup can replace the cream of chicken soup, and diced boiled potatoes can replace baked ones.
Tips: Cool the baked potatoes before dicing and steam the broccoli only until crisp tender.
Storage: Refrigerate up to 3 days or freeze up to 2 months. Reheat to 165 degrees F.