Description
Baked Potato Chicken and Broccoli Casserole is the ultimate comfort food, combining tender baked potatoes, shredded chicken, and steamed broccoli with creamy, cheesy goodness. This recipe is perfect for a weeknight dinner, offering a hearty and satisfying meal that’s easy to prepare. With a crispy potato skin base and a rich, flavorful filling, this dish is sure to become a family favorite.
Ingredients
- 4 large russet potatoes, washed and pricked with a fork
- 1 tablespoon olive oil
- Salt and pepper to taste
- 2 chicken breasts, cooked and shredded
- 1 cup broccoli florets, steamed
- 1 cup cheddar cheese, shredded
- ½ cup sour cream
- 2 tablespoons unsalted butter
- ¼ cup milk
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon paprika
- Fresh chives, chopped for garnish
Instructions
Preheat Oven
Preheat your oven to 400°F (200°C).
Prepare the Potatoes
Rub the potatoes with olive oil and season with salt and pepper. Place them on a baking sheet and bake for 45-60 minutes, or until tender when pierced with a fork.
Make the Filling
Once the potatoes have cooled slightly, cut them in half lengthwise and scoop out the insides, leaving some for structure. Mash the scooped-out potatoes with butter, sour cream, milk, garlic powder, onion powder, and paprika until smooth. Stir in shredded chicken, steamed broccoli, and half of the cheddar cheese.
Assemble the Casserole
Stuff the potato skins with the chicken and broccoli mixture. Sprinkle the remaining cheddar cheese on top.
Bake the Casserole
Return the stuffed potatoes to the oven and bake for 15-20 minutes, or until the cheese is melted and bubbly.
Serve
Remove from the oven and garnish with fresh chives. Serve warm and enjoy a delicious and filling meal.
Notes
Serving Suggestions
- Serve the casserole hot, straight from the oven, for the best texture and flavor.
- Pair it with a fresh side salad or roasted vegetables for a well-balanced meal.
- Add a dollop of sour cream or a drizzle of ranch dressing for extra creaminess.
- For added crunch, sprinkle crispy bacon bits or crushed crackers on top before baking.
Storage Tips
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Wrap each stuffed potato tightly in plastic wrap and place them in a freezer-safe bag. Freeze for up to 2 months.
- Reheating: To reheat, bake in a 350°F (175°C) oven for 15-20 minutes or microwave for 2-3 minutes until heated through. If reheating from frozen, bake at 375°F (190°C) for 30-40 minutes.
