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Baked Potato Chicken Broccoli Casserole - Creamy & Cheesy

Baked Potato Chicken Broccoli Casserole

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6

Ingredients
  

  • cooked chicken shredded or diced (rotisserie works well)
  • 3 cups Yukon Gold potatoes peeled and small-diced (1/2 inch cubes)
  • 2 cups broccoli florets cut into bite-sized pieces
  • 2 cups sharp cheddar cheese shredded, divided
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups milk whole or 2%
  • 1/2 cup sour cream
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup panko breadcrumbs

Instructions
 

  • Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or butter.
  • Place the diced potatoes in a large pot of salted water. Bring to a boil and cook for 5-7 minutes until just fork-tender but not falling apart. Add the broccoli florets during the last 60 seconds of boiling to blanch them. Drain well and set aside.
  • In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to remove the raw flour taste.
  • Gradually pour in the milk while whisking constantly to prevent lumps. Simmer for 3-5 minutes until the sauce thickens.
  • Remove the sauce from heat. Stir in the garlic powder, onion powder, salt, pepper, sour cream, and 1 1/2 cups of the shredded cheddar cheese until smooth.
  • In a large bowl (or directly in the baking dish), combine the cooked chicken, drained potatoes, and broccoli. Pour the cheese sauce over the mixture and toss gently to coat evenly.
  • Transfer the mixture to the prepared baking dish if not already there. Sprinkle the remaining 1/2 cup of cheese and the panko breadcrumbs over the top.
  • Bake for 20-25 minutes, or until the casserole is bubbly and the top is golden brown. Let cool for 5 minutes before serving.