Description
A creamy, comforting casserole layering fluffy mashed potatoes, tender chicken, and broccoli, topped with melty cheese. It’s hearty, satisfying, and perfect for family dinners or make-ahead meals.
Ingredients
- 3 pounds red potatoes, cut into 1-inch pieces
- 4 tablespoons butter, room temperature
- 1 cup sour cream
- ½–1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon granulated garlic (or garlic powder)
- ½ teaspoon paprika
- 1 medium broccoli crown (about 2–3 cups florets)
- 3 cups cooked, chopped chicken
- 2 cups shredded cheese (Monterey Jack, Cheddar, or Mexican blend), divided
Instructions
- Preheat the oven to 350°F (175°C) and grease a 10-inch square baking dish.
- Place potatoes in a large pot, cover with water, bring to a boil, and cook until fork-tender (10–15 minutes). Drain and return to warm pot.
- Steam or roast broccoli until slightly crisp. Drain well.
- Mash the potatoes and stir in butter, sour cream, salt, pepper, garlic, and paprika until smooth and creamy.
- Add broccoli, chicken, and 1 cup of shredded cheese to mashed potatoes. Mix well and transfer to the baking dish.
- Sprinkle remaining 1 cup of cheese on top.
- Bake for 20–25 minutes, until cheese is melted and casserole is hot and bubbly. Serve warm.
Notes
- Use rotisserie chicken or leftovers for convenience.
- Frozen broccoli works if thawed and well-drained.
- Swap broccoli for peas or cauliflower, or add sautéed mushrooms.
- For extra richness, stir in cream cheese with the mashed potatoes.
- Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 of 8 servings
- Calories: 420
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 85 mg
