Name: Chicken Broccoli Potato Casserole
Prep time: PT15MIN
Cook time: PT35MIN
Yield: 6 servings
Cuisine: Casserole
Ingredients: 1 1/2 lbs boneless skinless chicken breast, cut into 1-inch cubes; 1 1/2 lbs Yukon Gold potatoes, peeled and diced into 1/2-inch cubes; 3 cups broccoli florets (about 1 medium head), cut into small pieces; 1 medium yellow onion, finely chopped; 2 cloves garlic, minced; 1 (10.5-oz) can cream of chicken soup (or homemade substitute); 1 cup sour cream; 1/2 cup milk; 2 cups shredded sharp cheddar cheese, divided; 1/2 tsp smoked paprika; 1/2 tsp dried thyme; 1/2 tsp salt (or to taste); 1/4 tsp ground black pepper; 2 tbsp olive oil; 1/3 cup panko breadcrumbs (optional, for topping); Chopped fresh parsley, for garnish

Instructions

1
Preheat oven to 400°F (200°C) and lightly grease a 9x13-inch casserole dish.
2
Heat olive oil in a skillet over medium heat. Sauté onion for 2-3 minutes, then add garlic and cook an additional minute until fragrant.
3
In a large bowl, mix together cream of chicken soup, sour cream, milk, smoked paprika, thyme, salt, pepper, and 1 cup of cheddar cheese.
4
Stir in diced chicken, potatoes, sautéed onion and garlic, and broccoli florets until well combined and coated.
5
Spoon mixture into prepared casserole dish, spreading evenly. Top with remaining cheddar cheese and panko breadcrumbs, if using.
6
Bake uncovered for 35-40 minutes, or until potatoes are fork-tender and casserole is golden and bubbly. Optional: broil for 2-3 minutes for a crunchier top.
7
Rest for 5 minutes, garnish with parsley, and serve hot.

Chicken Broccoli Potato Casserole

Chicken Broccoli Potato Casserole

Ingredients

Instructions

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