Description
A comforting and delicious Chicken Broccoli Potato Casserole that combines tender chicken, roasted potatoes, and fresh broccoli, all topped with melted cheese.
Ingredients
- 2 chicken breasts, cut into bite-size pieces — about 450–500 g
- 6 small yellow potatoes, cut into chunks — about 3 cups (450 g)
- 2 cups broccoli florets — about 180–200 g
- 4 cloves garlic, minced
- 1 cup sour cream — 240 g
- ½ cup mayonnaise — 120 g
- 1 cup shredded cheese — about 100 g
- 1 teaspoon olive oil — 5 ml
- ½ teaspoon fine sea salt — 3 g
- ½ teaspoon black pepper — 1 g
Instructions
- Preheat the oven to 190°C (375°F). Lightly grease an 8 × 11-inch (20 × 28 cm) casserole dish and line a baking sheet with parchment paper.
- Cut the potatoes into small cubes. Toss with the olive oil and spread on the baking sheet.
- Roast for 20 minutes, flipping halfway through.
- Place the chicken in a large bowl and season with salt and pepper. Add the broccoli and minced garlic.
- Add the roasted potatoes, sour cream, and mayonnaise. Mix until everything is evenly coated.
- Transfer the mixture to the prepared casserole dish and spread evenly.
- Sprinkle the shredded cheese over the top.
- Bake for 45–50 minutes, until the cheese is golden and bubbly and the chicken is fully cooked.
- Let rest for 5 minutes before serving.
Notes
- Feel free to add other vegetables like carrots or bell peppers for extra flavor.
- This casserole can be made ahead of time and stored in the refrigerator before baking.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 90 mg